Wednesday, 4 March 2009
Apple pie streusel muffins
Gosh, I really need to stop looking in the refrigerator! It is getting to that time of the year when last seasons fruit and vegetables are getting past their prime.
More apples that need to be used up.
Checked the cupboard to see what I could bake with supplies on hand instead of running to grocery store..
What is not to love about a fresh baked muffin?
The fat! So I decreased the butter and these gems still turned out beautifully.
This is a quick muffin that stays moist and has lots of flavour.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk or sour milk
1/2 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cups packed brown sugar
1/2 tsp. nutmeg
2 cups diced apples
12 thin sliced apple halves
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin or line with paper muffin cups.
In a large bowl, stir together 2 1/4 cups flour, baking soda and salt. In a separate smaller bowl, mix together the egg, buttermilk, 1/2 cup melted butter, vanilla and 1 1/2 cups of brown sugar until sugar has dissolved. Pour into the flour mixture and sprinkle the diced apple into the bowl as well. Stir just until everything is blended. Spoon into the prepared muffin tin, filling the cups to the top.
In a small bowl, stir together 1/2 cup of brown sugar, and cinnamon.
Sprinkle this over the tops of the muffins.
Top with thin slice of apple
Bake for 20 to 25 minutes in the preheated oven, or until the tops of the muffins spring back when lightly pressed.
Calories per muffin: 200