ErinM
10-26-2003, 02:59 PM
Due to a bounty of granny smith apples in my fridge, I decided to do some baking. So, after perusing the boards and my book "The Best of Country Breads" I decided to make these muffins which come from the book. Easy to put together boy are they good!
Apple Streusel Muffins
2 C flour
1 C sugar
3 t baking powder
1 1/4 t ground cinnamon
1/2 t baking powder
1/2 t salt
2 eggs
1 cup (8 ounces) sour cream
1/4 C butter/margarine - melted
1 1/2 C chopped peeled tart apples
Topping:
1/4 C sugar
3 T flour
1/4 t ground cinnamon
2 T cold butter/margarine
In a large bowl, combine dry ingredients. In another bowl, beat the eggs, sour cream and butter. Stir into dry ingredients until just moistened. Fold in apples. Fill greased or paper lined muffins cups 2/3 full. For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Spinkle a round teaspoonful over each muffin. Bake at 400 degrees for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before moving from pans to wire rack. Serve warm. Yield: 16 muffins.
Here are my changes:
I used fat free sour cream.
I beat the wet ingredients, then dumped in the dry. Stirred in the apples all using my KA. (Probably not a huge deal, but they were still very tender muffins!)
I must be miserly with my batter...I got 21 of these babies! Well, 20, now that I've "tested" one...:D
Enjoy!
Apple Streusel Muffins
2 C flour
1 C sugar
3 t baking powder
1 1/4 t ground cinnamon
1/2 t baking powder
1/2 t salt
2 eggs
1 cup (8 ounces) sour cream
1/4 C butter/margarine - melted
1 1/2 C chopped peeled tart apples
Topping:
1/4 C sugar
3 T flour
1/4 t ground cinnamon
2 T cold butter/margarine
In a large bowl, combine dry ingredients. In another bowl, beat the eggs, sour cream and butter. Stir into dry ingredients until just moistened. Fold in apples. Fill greased or paper lined muffins cups 2/3 full. For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Spinkle a round teaspoonful over each muffin. Bake at 400 degrees for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before moving from pans to wire rack. Serve warm. Yield: 16 muffins.
Here are my changes:
I used fat free sour cream.
I beat the wet ingredients, then dumped in the dry. Stirred in the apples all using my KA. (Probably not a huge deal, but they were still very tender muffins!)
I must be miserly with my batter...I got 21 of these babies! Well, 20, now that I've "tested" one...:D
Enjoy!