Joy Of Cooking Apple Walnut Muffins Recipe 345

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Coat top and insides of jumbo muffin pan with cooking spray, or line with muffin papers.
• In a large bowl, cream together 1/2 cup butter, 1 1/4 cups sugar, vanilla, and salt until light and fluffy. Beat in eggs, one at time. Mix together the 1 3/4 cups of flour, baking powder, and 1/2 teaspoon cinnamon. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in apples and walnuts. Scoop into muffin cups to fill 3/4 full. Lightly sprinkle the tops with cinnamon crumble.
• To make Cinnamon Crumble: In a small bowl, combine 1/4 cup white sugar, 1/2 teaspoon of cinnamon, 3 tablespoons all-purpose flour, and 2 tablespoons cubed butter. Mix together using a pastry blender, or two butter knives. The crumble topping should resemble small peas.
• Bake in preheated oven for 30 minutes, or until tops are golden brown, and a toothpick inserted into the center comes out clean. If they are browning too quickly, cover with tin foil. Remove from pans, and cool on wire rack.

Steps:

• In a small bowl, combine the apple and sugar; set aside. Combine the flour, baking powder, cinnamon and salt. In another bowl, whisk the egg, milk, oil and vanilla; stir into dry ingredients just until moistened. Fold in the apple mixture, walnuts and raisins. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. , Bake at 375° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, combine the milk, eggs, brown sugar, oil and vanilla. Stir into dry ingredients just until moistened. Fold in remaining ingredients., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Steps:

• 1. Preheat oven to 400. 2. Sift the dry ingredients together and then set aside. 3. Whisk eggs and sugar together. Stir in apples and let sit for 10 minutes so that the apples release their juices. Stir in the melted butter and nuts. Fold into dry ingredients. 4. Divide batter among 12 greased or lined muffin tins. Bake for 14 to 16 minutes, until a testing stick comes out clean. Let cool for a few minutes before removing them from the pans as they are very tender.

Steps:

• Preheat oven to 450°F. Prepare unbaked pie crust in 9-inch pie pan. Modify sugar amount based on tartness of apples, and modify cornstarch based on juiciness of apples. If dry, add some water or lemon juice. Stir apples gently until coated. Place in layers in pie shell. Dot with 1 1/2 tablespoon butter Cover pie with pricked upper crust. Bake 10 minutes at 450°F. Reduce heat to 350°F. Bake until done, 35 to 45 minutes or until golden brown. Sprinkle top with sugar and cinnamon, brushing with milk first. Alternately, replace upper crust with streusel