Apple Cinnamon Muffins

Name: Apple Cinnamon Muffins
Yield: 12 muffins
Ingredients: 1 large apple peeled; cored and diced; 1 tsp (5 mL) fresh lemon juice; 1 1/2 tsp (7 mL) ground cinnamon; of ground nutmeg; 2 1/2 cups (625 mL) all-purpose flour; 1 1/2 tbsp (22 mL) baking powder; 1/3 cup (80 mL) sugar; 1/3 cup (80 mL) brown sugar packed; 2 eggs; 1 cup (250 mL) Milk; 1/2 cup (125 mL) butter melted

Apples and cinnamon are baked with the goodness of milk and eggs to make marvelous muffins. This recipe is taken from the 1987 and 1989 Milk Calendars.

Prep: 15 min
Cooking: 25 min

Yields 12 muffins

Ingredients

1 large apple peeled, cored and diced
1 tsp (5 mL) fresh lemon juice
1 1/2 tsp (7 mL) ground cinnamon
of ground nutmeg
2 1/2 cups (625 mL) all-purpose flour
1 1/2 tbsp (22 mL) baking powder
1/3 cup (80 mL) sugar
1/3 cup (80 mL) brown sugar packed
2 eggs
1 cup (250 mL) Milk
1/2 cup (125 mL) butter melted

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Preparation

Combine diced apple with lemon juice, cinnamon and nutmeg. Reserve. Combine flour, baking powder, sugar and brown sugar in a large bowl. Mix well. Beat eggs with milk and melted butter. Pour wet ingredients over dry ingredients and combine only until blended. Stir in apple mixture.

Spoon muffin mixture into 12 buttered muffin tins. Bake in a preheated 400 °F (200 °C) oven for 25 minutes.