Jumbo Fluffy Walnut Apple Muffins
"A large fluffy muffin with a sweet buttery topping. My jumbo muffin
tins hold 1 cup per muffin, so this is scaled for my tins."
PREP TIME 15 Min COOK TIME 30 Min READY IN 45 Min
SERVINGS & SCALINGOriginal recipe yield: 6 jumbo muffins
US METRIC
About scaling and conversions
INGREDIENTS
1/2 cup butter
1 1/4 cups white sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 eggs
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 cup milk
2 cups peeled, cored and sliced apples
1/2 cup walnuts
1/4 cup white sugar
1/2 teaspoon ground cinnamon
3 tablespoons all-purpose flour
2 tablespoons butter, cubed
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Coat top and insides of
jumbo muffin pan with cooking spray, or line with muffin papers.
In a large bowl, cream together 1/2 cup butter, 1 1/4 cups sugar,
vanilla, and salt until light and fluffy. Beat in eggs, one at time. Mix
together the 1 3/4 cups of flour, baking powder, and 1/2 teaspoon
cinnamon. Stir in the flour mixture alternately with the milk, mixing
just until incorporated. Fold in apples and walnuts. Scoop into muffin
cups to fill 3/4 full. Lightly sprinkle the tops with cinnamon crumble.
To make Cinnamon Crumble: In a small bowl, combine 1/4 cup white sugar,
1/2 teaspoon of cinnamon, 3 tablespoons all-purpose flour, and 2
tablespoons cubed butter. Mix together using a pastry blender, or two
butter knives. The crumble topping should resemble small peas.
Bake in preheated oven for 30 minutes, or until tops are golden brown,
and a toothpick inserted into the center comes out clean. If they are
browning too quickly, cover with tin foil. Remove from pans, and cool on
wire rack.
"What lies behind us and what lies before us,are tiny matters compared
to what lies within us"... ~Angelique~
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