Baked Apple Muffins

I’ve discovered over the years that you are either a scone person or a muffin person.  I really want to be a scone person because they seem more sophisticated, but I never make them, I always gravitate to muffin recipes.  Scones in my kitchen always end up as hockey pucks or worse.  I definitely need a scone tutorial, but in the mean time I want you to taste the best muffin of all time!

I started doing an in-depth search of mom’s recipes this weekend and this one was featured prominently.  She was a harsh critic of what she made and had the tasted buds to back up her judgments.  She would write in her cookbooks or on her recipe cards notes to remind herself of each recipe.  My favorite:  “You would be a fool to make this again!”   This one was given her very rare and elusive “perfect” recommendation.

While I’m putting this in the breakfast category, I’ve never thought of muffins as breakfast food.  Instead, I think of them for a coffee break or afternoon recharge.  This one is so typical of Scandinavians.  The muffins are ever so soft.  The apple taste is in balance.  Since each muffin is dipped in melted butter, you don’t even need to butter them when served, but of course I do since you can’t have too much butter.  I promise you will love these.

1 1/2 cup flour

1 cup sugar

1 3/4 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/2 cup Crisco

1 egg, beaten

1/4 cup milk

1 cup grated apple

1/4 cup melted butter

1 teaspoon cinnamon

Sift together the flour, 1/2 cup sugar, baking powder, salt and nutmeg.  Cut in the shortening until crumbly.  Stir in the egg and milk.  Fold in the grated apples.  Fill  greased muffin cups 1/2 full.

Bake at 350 degrees 20 to 25 minutes.  Cool slightly until you are comfortably able to pick a muffin up.  Combine cinnamon and sugar in a small bowl.  Dip tops of each muffin in melted butter and then in cinnamon sugar mixture.  Makes 12 truly nummy muffins.

*   From the Recipe Box:

I don’t even peel the apples.  Whether red or green, the flecks of color add to the look of the muffins.  They do need to be tart though, like a Granny Smith or a Braeburn.

I did screw up making this batch.  I rarely use paper liners when baking these.  You can’t easily dip them into the melted butter and cinnamon sugar mixture.  I had to spoon both over the top.  The flavor wasn’t as concentrated.

and remember:  Last year, lettuce killed more Americans than undocumented aliens.  Big kiss, Lynn

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