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CINNAMON AND APPLE BREAKFAST
MUFFINS
 
This muffin recipe is good for those on the go days when there isn't much time to yourself, especially if you prepare them the night before. They can be frozen individually also and brought out as needed. Sugar can be replaced for Splenda for diabetics, or even those watching their waistlines. You can also add the Cinnamon and sugar to coat the apples before throwing them into the batter before cooking then sprinkling the top with a bit of brown sugar if you wish? Anyway, there are many options and be careful, the kids always ask for more.

1 cup buttermilk
1 whole egg
1 medium apple (your choice) peeled, cored and chopped
3 tsp. baking powder
1/2 tsp. salt
1/4 cup sugar
2 cups all-purpose flour
3 tbsp. melted butter or oil

CINNAMON SUGAR:

3 tbsp. sugar
1 1/2 tbsp. cinnamon

Preheat oven to 350°F. Grease or line with paper cupcake liners the muffin tins.

Add all ingredients to medium size bowl. Equally distribute mixture to the tins.

Mix cinnamon and sugar together in a smaller dish and sprinkle on the tops of all filled holes equally.

Bake at 350°F till toothpick inserted into the center comes out clean.

Submitted by: Jennifer Newton-Watters Inc.

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