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Apple Cinnamon Muffins Recipe

100% would make again

Late September is a great time to enjoy the harvest from local apple orchards. Our city hosts the annual Applejack Festival, which draws thousand to try various apple specialties. This is one of my favorites.—Judi Klee, Nebraska City, Nebraska

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12 Servings
Prep: 15 min. Bake: 20 min.

Ingredients

1-1/2 cups all-purpose flour
1/2 cup sugar
1-3/4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 egg
1/2 cup milk
3 tablespoons vegetable oil
3 tablespoons applesauce
1 medium tart apple, peeled and grated
TOPPING:
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
2 tablespoons cold butter
1/2 cup old-fashioned oats
1/4 cup finely chopped nuts

Directions

In a bowl, combine the first six ingredients. In another bowl, combine the egg, milk, oil and applesauce. Stir into dry ingredients just until moistened. Fold in apple. Fill greased or paper-lined muffin cups two-thirds full. For topping, combine brown sugar and flour. cut in butter until crumbly. Stir in oats and nuts. Sprinkle over muffins. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

Nutrition Facts: 1 serving (1 each) equals 203 calories, 8 g fat (2 g saturated fat), 24 mg cholesterol, 189 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein.

Apple Cinnamon Muffins published in Taste of Home August/September 2000, p48

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas