3 c. apples (about 4 small apples)
2 Tbsp. lemon juice
3/4 c. vegetable oil
1 tsp. vanilla extract
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 1/2 tsp. cinnamon
2 1/4 c. flour
1 1/2 c. sugar
1/2 c. flour
2 Tbsp. brown sugar
2 tsp. cinnamon
4 Tbsp. butter
A warm treat for a fall morning.
Yield: 18 muffins
Preheat oven to 375°F.
Peel and core apples. Quick tip for coring: cut each apple in half and use a melon baller to scoop out where the seeds are.
Chop apples into small pieces (tiny ones if you're planning on making mini muffins). Place in a bowl and toss with lemon juice. This will keep the apples from discoloring while preparing the rest of the batter, and it adds a nice tang that complements the apples.
In a large bowl, beat eggs. Add sugar and oil. Add vanilla. Beat until well combined.
In a small bowl, sift together dry ingredients: baking soda, salt, cinnamon, and flour.
Add dry ingredients to the batter and beat to just combine.
Add apples and stir to distribute the apples throughout the batter.
Prepare a muffin pan by spraying with nonstick or by lining the muffin cups with paper liners.
Distribute batter evenly among 18 muffin cups. (Mini muffins are about half the size of regular sized muffins; you'll need twice as many.)
Bake at 375°F for 20 min. (Mini muffins only need 10 min.)
Allow to cool in pans 10 min., then remove from pans and allow to cool completely on racks.
Submitted by Gretchen Grant Contributed on: and modified on Monday September 24th, 2007