Apple Pie Muffins

I discovered a new blog, today, Tamy’s Recipes.  Tamy has an in season recipe swap.  In my quest to use lots of fruits and vegetables, this seems like a natural for me.  I decided to submit these apple pie muffins.  We enjoyed them.  There is something about cooked apples that makes everything tasty. 

I also was happy to find Cupcake Tuesday.  I have been making more muffins and cupcakes on the two blogs and I love having a place to share them.

A little cinnamon and you have success.   Go check out Tamy’s many wonderful recipes and Liz’s fantastic cupcakes.  Such creativity.
I also shared this with Stop and Smell the Chocolates.  I know these are apples but go over and see why I posted these.
 

I put on my baker hat and got out the ingredients.  Of course, at the same time, I was baking a chocolate toffee cookie and a pasta salad.  I proved, I can multi-task.

The baking went smoothly and soon my home smelled like a bakery with that rich cinnamon fragrance floating through all the rooms.  I could bake with cinnamon 24/6 (not on the Sabbath).

I have a feeling, I will make these, often.  Certainly, they can go to my.
“Bake Again” list.
 

 

2 1/4 cups gluten=free  flour1 teaspoon baking soda1/2 teaspoon salt1 teaspoon guar gum1 egg                           1 cup buttermilk1/2 cup butter, melted 1 teaspoon vanilla extract 1 1/2 cups packed brown sugar		2 cups diced apples 1/2 cup packed brown sugar 1/3 cup all-purpose flour                       1 teaspoon ground cinnamon                                                         2 tablespoons margarine, melted
	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, 1/3 cup flour and cinnamon. Drizzle in 2 tablespoons of melted butter while tossing with a fork until well blended. Sprinkle this over the tops of the muffins.
	Bake for 25 minutes in the preheated oven, or until the tops of the muffins spring back when lightly pressed.

 

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