Double Apple English Muffins Recipes
DOUBLE APPLE ENGLISH MUFFINS
For a quick breakfast on the go these combine the classic duo of apples and cheese for a conforting breakfast for 2.
Provided by PaulaG
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Toast the English muffins in toaster oven.
- Spread each muffin half with 1 tablespoon apple butter.
- Arrange apple slices on each; drizzle each with 1 teaspoon of honey.
- Sprinkle the shredded cheese evenly on top of the muffins.
- Place in toaster oven and broil for 1 to 2 minutes or until cheese melts.
- Serve immediately.
DOUBLE APPLE MUFFINS
From Quaker Oats booklet printed in 1989. I love the flavor of these muffins and they are pretty healthy to boot! Hope you love them as much too! These freeze very well too - just make sure to wrap them individually. I reheat the frozen muffin in the microwave for about 30 seconds.
Provided by HokiesMom
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400F and grease or line 12 muffin cups.
- Combine dry ingredients in a medium bowl.
- Add the remaining ingredients EXCEPT the chopped apple, mixing just until moistened (do not overmix!).
- Gently fold in the apples.
- Fill cups 2/3 full.
- Bake 20-22 minutes or until golden brown.
DOUBLE-APPLE BRAN MUFFINS
Applesauce makes these muffins extra-tender. Fresh diced apple adds a refreshing pop of flavor.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h15m
Yield Makes one dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups, or lightly brush with butter. In a medium bowl, whisk together flour, wheat bran, millet, baking soda, and salt. In another bowl, whisk together butter, brown sugar, egg, and applesauce. Stir wet ingredients into dry until just combined. Fold in apple.
- Divide batter evenly among muffin cups. Bake until golden and tops spring back when lightly touched, about 24 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.
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