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TOPPING
4 Apples, red, medium, 3 tb Sugar
Dessert 2 ts Cinnamon, ground
MUFFIN BATTER
2 c Flour, all-purpose 2 Eggs
1 ts Salt 2/3 c Milk
1 tb Baking powder 1/4 c Butter, melted
1/4 c Sugar 1 c Apples, peeled, chopped,
Contributed to the echo by: Jean Hores Originally from: BETTER BAKING Hot Apple Muffins TOPPING: To prepare the topping, core and peel the apples, keeping them whole. Cut each one into 4 to 5 thick rings. Mix the sugar and cinnamon together and coat the apple rings. Reserve.
MUFFIN: Sift together the dry ingredients in a mixing bowl. In another bowl beat the eggs, add the milk and melted butter. Stir the liquid very quickly into the flour mixture - do not beat and do not worry about lumps. Speed is essential. Fold in the chopped apples. Fill 24 (5in.) greased muffins tins or paper cases, filled to one-third, and put one cinnamon apple ring on each muffin.
Bake in a preheated hot oven 425F, for 15 to 25 minutes, until cooked. Remove from tins and serve hot.
Servings: 24
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