I am a fan of muffins for breakfast. Especially if the recipe is easy peasy such as 1) dump ingredients into a bowl, 2) mix, 3) bake, and 4) eat. No electric stand mixer required. No intricate frosting or toppings needed. I've made morning muffins before, and decided to use up some old apples we had this time for What Micky Eats...At Home. These Apple Cinnamon Muffins whip up in a flash, and are topped with an extra oomph of cinnamon sugar mixture to bring out that classic combination. They are perfect for breakfast on-the-go and taste just as good eaten cold as they do eaten warmed up. If you like apple cinnamon oatmeal, you will love these muffins. Apple Cinnamon Muffins (Makes 8)
- 1 cup all-purpose flour
- 2 teasp baking powder
- 1 teasp cinnamon
- ½ teasp salt
- ½ cup milk
- 4 Tbsp unsalted butter, melted
- 4 Tbsp sugar
- 1 apple, grated (yield ½ cup)
- 2 large eggs
- ½ teasp vanilla extract
- 1 Tbsp cinnamon sugar mixture
- In a medium bowl, combine flour, baking powder, cinnamon, and salt.
- In another bowl, whisk together milk, butter, sugar, apple, eggs and vanilla.
- Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- Scoop the batter evenly into the muffin tray.
- Top each with generous sprinkling of cinnamon sugar mixture.
- Place into oven and bake for 15 minutes, or until a tester inserted in the center comes out clean.
- When the muffins are done, cool for 10 minutes before removing completing and finish cooling on a wire rack.
 |
| My attempt at a style shot - mainly to show off the cute green chevron striped liners I just got. |
 |
| Close up of the extra cinnamon sugar on top. |
