Apple Muffins From Black Twig Orchard Recipes
APPLE MUFFINS FROM BLACK TWIG ORCHARD
This recipe is from a March 1988 issue of Bon Appetit magazine in "The Cook's Exchange" section. Hundred-year-old Black Twig apple trees produce the sweet-tart tasting apples for this recipe, but any good tart apple will do.
Provided by Leslie in Texas
Categories Quick Breads
Time 1h10m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees.
- Grease 12 muffin cups with the shortening and dust with flour.
- Sift 1 3/4 cups flour, sugar, soda, cinnamon,cloves and nutmeg into large bowl.
- Mix in apples,raisins, oil, and wheat germ.
- Stir in eggs, then blend in nuts (batter will be stiff).
- Place 2 tablespoons batter in each muffin cup.
- Bake until tester inserted in centers comes out clean, about 40 minutes.
- Remove, cool, and store in an airtight container. Great served warm.
Nutrition Facts : Calories 304, Fat 13.4, SaturatedFat 1.8, Cholesterol 35.2, Sodium 215.2, Carbohydrate 43.8, Fiber 1.6, Sugar 26.9, Protein 4.1
MAPLE-DRIZZLED APPLE MUFFINS
Being from Quebec (Canada) (where we have a lot of Maple trees!), I just love anything that contains maple syrup. These muffins sound divine!
Provided by Redsie
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour, oats, sugar, baking powder and cinnamon.
- In a small bowl, mix milk, butter, syrup and egg; stir into dry ingredients just until moistened. Fold in apples.
- Fill greased or paper-lined muffin cups three-fourths full. Top each with a pecan half.
- Bake at 400° for 18-20 minutes (or until muffins test done).
- Cool in pan 10 minutes before removing to wire rack.
- After cooled, mix sugar and syrup for glaze; drizzle over muffins.
Nutrition Facts : Calories 248.3, Fat 8.7, SaturatedFat 3.9, Cholesterol 30.5, Sodium 148.9, Carbohydrate 40.6, Fiber 2, Sugar 22.8, Protein 3.6
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