Whenever I’m watching the two little girls in the morning, I try to whip up something yummy for breakfast. This recipe of muffins splits perfectly into a half-dozen, and can easily be doubled for a large breakfast crowd.
3/4 cup of milk
1 medium apple (pared and chopped)
1/2 vegetable oil
2 cups all purpose flour
1/3 cup packed brown sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 ground cinnamon
1/4 cup brown sugar
1/4 cup chopped nuts
1/2 teaspoon cinnamon
Preheat your oven to 400 degrees Fahrenheit. Put paper inserts into muffin tin. Mix flour, sugar, salt, and cinnamon together. In a separate bowl, mix together egg, milk, apple, and oil. Gradually add the wet mixture to the dry. Fill muffin cups to about 3/4 full. Mix the topping (sugar, nuts and cinnamon) together. Spoon onto tops of muffins before baking. Bake until golden brown for about 18-20 minutes. Immediately remove from pan after baking.
–reprinted from Betty Crocker Cookbook, circa 1979-
Between you and me, I actually forgot to put the apples in, but they were still delicious. I’m sure they’d be even better with the apples. 🙂
2 thoughts on “Apple Nut Muffins (recipe)”
Hey! I saw your blog on the message boards and came to see its amazing! Those muffins look so amazing but I am allergic to apple 😦 I decided to follow your blog because I love it I will definitely come back.
Hey Sabrina! Thanks for stopping by! As I said, I ended up forgetting the apple, and they still turned out fantastic, so you definitely don't have to keep the apple in the recipe. 🙂