Apple-Cinnamon Muffins

A few weeks ago, I invited my friend, Patti, over for lunch and a time of getting caught-up with each other. We had a wonderful time of visiting over a very simple meal of Cream of Pumpkin Soup, the recipe was posted on 8/21/2014, fruit, and these Apple-Cinnamon Muffins. The pieces of fresh apple add wonderful flavor along with the cinnamon, and make for a moist muffin. With the encouragement of my husband and Patti, I added a cinnamon-sugar sprinkle to the top of each muffin. In Patti's words, "you can never have too much sugar". You were so right, Patti, the topping added a whole new layer of flavor that we loved. A cup of chai, recipe posted on 8/22/2014, added a bit more "warm" spice flavor to our time together. Blessings...

Recipe:

2 cups unbleached all-purpose flour
1 tbsp. baking powder
1-1/2 tsp. ground cinnamon
1 tsp. salt
3 large eggs
2/3 cup milk (I use 1%)
6 tbsp. butter, melted
1/2 tsp. vanilla
1/2 cup firmly packed light brown sugar
1 cup peeled, seeded and finely chopped apple

Topping:
2 tbsp. sugar
1/4 tsp. ground cinnamon

1. Grease 12 muffin cups. Set aside
2. Sift together the flour, baking powder, cinnamon, and salt. Set aside.
3. Combine the eggs, milk, butter, and vanilla in a bowl and mix well.
4. Beat in the brown sugar, then add the flour mixture. Stir in the apple, but do not overmix; batter should be lumpy.
5. Divide batter among the cups.
6. Combine the sugar and cinnamon for the topping; sprinkle over the muffins.
7. Bake in a 400 degree oven for 18 to 22 minutes, or just until a toothpick comes out clean.
8. Remove the muffins to a wire rack to cool or serve warm.

Yield: 12 medium muffins
189 calories each
1 gm. fiber

This recipe comes from Lee Bailey's "Country Desserts" cookbook.