It’s Baking Time

Fall is the time for baking in my house. Summer time is for grilling. Outdoor cooking keeps the house cool while the aroma of charcoal and grilling meat drift on the breeze. With cooler days and evenings its time to get the oven going. Homemade breads, muffins and cakes begin to appear. Fresh apples and cranberries lie in wait on the counter.

Apple Muffins

The cranberries haven’t quite hit the store shelves yet. They will be here any day now but apples are beginning to come in season. As I considered my options I thought Apple Muffins might be a good breakfast choice. I’ve never made apple muffins but I didn’t see any reason why they wouldn’t be just as good as blueberry or cranberry. With that in mind I began an internet search for a good day to day recipe. I found a promising one at Allrecipes.com

Time to Refresh the Pantry

I made a quick trip to the store for flour, baking powder and apples. I had everything else on hand but I wanted to be sure the flour and baking powder were fresh. For apples I selected Granny Smith. I wanted Macintosh as that’s just what I always think of for baking but like the cranberries, there weren’t any on the shelves.

Breaking in a new Recipe

I’ve never tries a new recipe that didn’t need a little tweaking but this one looked pretty straight forward.

Easy Apple Cinnamon Muffins

Prep 20 m
Cook 25 m
Ready In 45 m

Recipe By:Mindy

“A really easy apple cinnamon muffin recipe.”

Ingredients

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/3 cup vegetable oil
1 egg
1/3 cup milk
2 apples – peeled, cored and chopped
1/2 cup white sugar
1/3 cup all-purpose flour
1/2 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease six muffin cups or line with paper muffin liners.
Stir together 1 1/2 cup flour, 3/4 cup sugar, salt, baking powder and 1 teaspoon cinnamon. Mix in oil, egg and milk. Fold in apples. Spoon batter into prepared muffin cups, filling to the top of the cup.
In a small bowl, stir together 1/2 cup sugar, 1/3 cup flour, butter and 1 1/2 teaspoons cinnamon. Mix together with fork and sprinkle over unbaked muffins.
Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.

The Results

Yummy, but next time I will use the jumbo baking tins and only fill 3/4 of the way. I’ll add the strudel topping to top it off. My regular sized tin was overflowing even with 8 muffin cups instead of 6 and I had to trim the strudel topping to get the muffins out. I found it easiest to eat them with a fork. But sooooo good! These are going to be very popular around here.