Instead of the usual dinner rolls, to accompany our turkey soup for last night’s dinner, I decided to make some muffins. Muffins, the ultimate in comfort food. These were warm, homey, the perfect fall baking item! It is a little unbelievable that I have yet to make something with pumpkin. The pumpkin spice lattes from Starbucks are keeping me well supplied with my pumpkin eating, or I guess you could say drinking, fall mania. So today you get another apple recipe. I made apple muffins last week too, they were however different apple muffins and tasted completely different, so I felt just fine about making these ones up this week. Enjoy!
1. Pre heat oven to 400 degrees. Line muffin tins with paper liners. (12)
2. Mix together flour, sugar, baking powder and spices. In separate bowl mix beaten egg, milk and oil. Add 1/2 cup of apple butter. Add to dry mixture and stir until combined.
3.Divide batter in half. (you don’t have to use an extra bowl, just eyeball it). Place half of better on bottoms of paper lined muffin cups. Top each with 1 Tbsp. of remaining apple butter. Top with remaining dough.
4. Stir together walnuts and sugar and sprinkle on top of muffins.
5. Bake for 16 minutes. Remove from oven and let cool.
It is the season for birthdays in this house. Happy Birthday Mom! It was also my daughters big day yesterday, so slumber party will commence on Friday evening. This makes for a pretty busy week and wouldn’t you know it I have been coughing through the whole thing. It is very tiresome. Cold season is upon us and my family has been hit with a vengeance! Here’s hoping we all get well quickly. Cough and all I still made muffins. I probably should lay off of sugar for a while but these comforting homey muffins were just too good to resist. So I made them, and ate them and all seemed well in my world at least for a wee bit.
1. Place cream cheese in small mixing bowl. Measure out brown sugar, remove 1 Tbsp. and add to cream cheese. Place remaining brown sugar in large mixing bowl. To brown sugar add flour, baking powder, cinnamon and salt.
2. Beat eggs in separate small mixing bowl. Remove 1 Tbsp. of egg to cream cheese bowl. To eggs add, oil, applesauce, and vanilla.
3. Beat into dry ingredients until just combined. Stir in grated apple.
4. Beat together cream cheese, brown, sugar and egg.
5. Line 12 muffin cups with paper liners. Place a spoonful of muffin batter into each cup. Top with a heaping tsp. of cream cheese. Top with additional spoonful of muffin batter.
6. Mix together streusel ingredients and sprinkle on top of muffins.
7. Bake for 25 minutes at 350 degrees. Remove from oven and let cool.
We have been having some cooler temperatures this summer, so I have been able to have my oven on. I finally broke down and made some of my beloved muffins. I love having muffins in the house. A great little snack for the kids to grab when they have rumblies in their tumblies. As zucchini is in season, that is what I made, we also had some sautéed zucchini for dinner last night, lots of zucchini happening over here! Makes 18-22.
This is a muffin recipe I discovered last spring, and I couldn’t wait to make it again. You know me, I love my muffins! I was waiting for the delicious spring strawberries to come back in season, and then I realized yesterday that 1. I had sour cream that needed to be used up in the fridge and 2. I had frozen strawberries in the freezer and so lunch was decided on. In this recipe I do prefer fresh strawberries, but the frozen ones worked just fine too, if that’s what you have on hand.