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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (79g) Recipe makes 18 servings |
||
| Calories 275 | ||
| Calories from Fat 101 | (36%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.3g | 17% | |
| Saturated Fat 2.9g | 14% | |
| Monounsaturated Fat 3.0g | ||
| Polyunsaturated Fat 4.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 19mg | 6% | |
| Sodium 130mg | 5% | |
| Potassium 146mg | 4% | |
| Total Carbohydrate 41.5g | 13% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 25.7g | ||
| Protein 2.9g | 5% | |
The Best Apple Pie Muffins Ever
By: Dotty2
Feb 7, 2005
I got this recipe from a friend. I make these often and take them to many potlucks, office parties, the cottage, picnics, children's lunch and the list goes on. Recipe from the cookbook "Just The Best."
SERVES 18
Ingredients
Topping
- 1/2 cup firmly packed brown sugar
- 1/3 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 1 teaspoon cinnamon
Muffins
- 1 1/2 cups firmly packed brown sugar
- 2/3 cup vegetable oil
- 1 egg
- 1 1/2 teaspoons vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 2 cups diced peeled firm tart apples (such as Spy, Granny Smith)
Directions
1
Note:.2
cinnamon could be added to the batter ( about 1 teaspoon or less).3
Topping: In a small bowl toss together sugar, flour, butter and cinnamon until crumbly; set aside.4
Muffins: In a large bowl whisk together brown sugar, oil, egg and vanilla until smooth.5
In a separate bowl, sift together flour, soda and salt.6
Stir oil mixture into flour mixture alternately with buttermilk.7
Fold in apples, mixing just until combined.8
Spoon into greased muffin cups filling 3/4 full.9
Sprinkle topping over evenly.10
Bake at 350°F for 25-30 minutes or until golden brown and tops spring back.
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- Course > Breads > Quick Breads > Muffins
- Course > Breakfast
- Course > Lunch/Snacks
- Main Ingredient > Fruit > Apples
- Preparation > Time to Make > < 60 mins
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- Preparation > Number of Servings > For Large Groups
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Featured Reviews for This Recipe
From: cookin'mamma
On Nov 20, 2009
YUMMY! I made these tonight to use up some apples. They are delicious. I only had one issue. The topping never got "crumbly." When I mixed in the melted butter, it just got creamy like a thin batter. I wonder if perhaps it is because I don't use acutal butter, but Smart Blance Spread to help with my family's cholesterol issues. To compensate, I added extra flour. I worked pretty well. I will probably try next time with out melting the butter.
From: jane49423
On Nov 20, 2009
Yum. I already had some leftover topping that I used. The muffins were delicious. Froze the leftovers.
From: OR Nurse
On Oct 23, 2005
Was looking for a new apple recipe, something easy to pop in my lunch. This was it! I added some oatmeal to the crumb topping for added crunch. I may add more apple next time too.
From: Parrot Head Mama
On Jan 20, 2006
These were really good. I made according to directions, but halfway through baking (after one batch) I added about 1-2 t. of cinnamon to the batter and (just personal preference) prefer the ones with the cinnamon in the batter.
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