** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. TOPPING: To prepare the topping, core and peel the apples, keeping them whole.
2. Cut each one into 4 to 5 thick rings. Mix the sugar and cinnamon together and coat the apple rings.
3. Reserve. MUFFIN: Sift together the dry ingredients in a mixing bowl.
4. In another bowl beat the eggs, add the milk and melted butter.
5. Stir the liquid very quickly into the flour mixture - do not beat and do not worry about lumps.
6. Speed is essential. Fold in the chopped apples.
7. Fill 24 (5in). greased muffins tins or paper cases, filled to one-third, and put one cinnamon apple ring on each muffin.
8. Bake in a preheated hot oven 425F, for 15 to 25 minutes, until cooked.
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Dietary Notes:
This recipe is very low-sodium with 121.83mg per serving, low-fat with 2.96g per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Natural Sweeteners, Fructose Malabsorption, Apple allergies.