Tuesday, January 6, 2009

Cinnamon Apple Muffins

While looking through food pictures to see what else I needed to blog I came across these cinnamon apple muffins that I made back in October for a staff meeting. These muffins are delicious and they freeze very well in an airtight zip lock bag. To defrost, I microwave for about 1 minute with a glass of water to add moisture. Note: These muffins are very dense.

Cinnamon Apple Muffins:
adapted from Penzeys.com
4 cups apples, peeled, cored and chopped (I used 4 Gala apples)
4 large eggs, beaten
1 cup applesauce (or canola oil) – (I used applesauce)
2 tsp. pure vanilla extract
1 tsp. pure almond extract
2 tsp. baking soda
2 tsp. salt
2 tsp. cinnamon
3 cups all-purpose flour
2 cups sugar
3/4 cup flour
1/4 cup sugar
2 tsp. cinnamon
6 tsp. butter, room temp.
Preheat oven to 350°.
Lightly grease two muffin pans and set aside (my batch made 30 muffins).
Peel, core and slice the apples.
Cut into good-sized chunks, about 1 inch in size.
In a large bowl, beat the eggs with an electric mixer until fluffy.
Add the applesauce or oil and beat until combined.
Add the vanilla and almond extracts, baking soda, salt and cinnamon.
Beat until thoroughly mixed.
Next, add the flour and sugar and mix on low just to blend.
Then turn the mixer to high and beat until mixture is smooth.
Fold in the chopped apples, mixing by hand so the apples do not get too broken up.
Divide the mixture between the two muffin pans.
It is easiest to spoon the batter into the pans.
To prepare the topping, combine flour, sugar and cinnamon in a small bowl.
Cut the butter into the mixture with a fork until all ingredients are moist and crumbly.
If you don’t mind a little mess, it is faster to use your hands.
Sprinkle equal amounts of topping on each muffin.
Bake for about 20-25 minutes on the center rack of the oven.
The muffins should feel fairly firm when touched in the middle, or bake an extra 5 minutes.
Remove from the oven and place on a cooling rack.
Let cool for 5 minutes before removing from the pans.

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