Post by Debbie on Jun 23, 2012 22:48:04 GMT -5
1/2 cup butter
1 1/4 cups white sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 eggs
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 cup milk
2 cups peeled, cored and sliced apples
1/2 cup walnuts
1/4 cup white sugar
1/2 teaspoon ground cinnamon
3 tablespoons all-purpose flour
2 tablespoons butter, cubed
Preheat oven to 375 degrees F (190 degrees C).
Coat top and insides of jumbo muffin pan with cooking spray, or line with muffin papers.
In a large bowl, cream together
1/2 cup butter
1 1/4 cups sugar
vanilla and salt until light and fluffy.
Beat in eggs, one at time.
Mix together the
1 3/4 cups of flour
baking powder
1/2 teaspoon cinnamon.
Stir in the flour mixture alternately with the milk, mixing just until incorporated.
Fold in apples and walnuts.
Scoop into muffin cups to fill 3/4 full.
Lightly sprinkle the tops with cinnamon crumble.
To make Cinnamon Crumble:
In a small bowl, combine
1/4 cup white sugar,
1/2 teaspoon of cinnamon,
3 tablespoons all-purpose flour
2 tablespoons cubed butter
Mix together using a pastry blender, or two butter knives.
The crumble topping should resemble small peas.
Bake in preheated oven for 30 minutes, or until tops are golden brown,
and a toothpick inserted into the center comes out clean.
If they are browning too quickly, cover with tin foil.
Remove from pans, and cool on wire rack.
1 1/4 cups white sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 eggs
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 cup milk
2 cups peeled, cored and sliced apples
1/2 cup walnuts
1/4 cup white sugar
1/2 teaspoon ground cinnamon
3 tablespoons all-purpose flour
2 tablespoons butter, cubed
Preheat oven to 375 degrees F (190 degrees C).
Coat top and insides of jumbo muffin pan with cooking spray, or line with muffin papers.
In a large bowl, cream together
1/2 cup butter
1 1/4 cups sugar
vanilla and salt until light and fluffy.
Beat in eggs, one at time.
Mix together the
1 3/4 cups of flour
baking powder
1/2 teaspoon cinnamon.
Stir in the flour mixture alternately with the milk, mixing just until incorporated.
Fold in apples and walnuts.
Scoop into muffin cups to fill 3/4 full.
Lightly sprinkle the tops with cinnamon crumble.
To make Cinnamon Crumble:
In a small bowl, combine
1/4 cup white sugar,
1/2 teaspoon of cinnamon,
3 tablespoons all-purpose flour
2 tablespoons cubed butter
Mix together using a pastry blender, or two butter knives.
The crumble topping should resemble small peas.
Bake in preheated oven for 30 minutes, or until tops are golden brown,
and a toothpick inserted into the center comes out clean.
If they are browning too quickly, cover with tin foil.
Remove from pans, and cool on wire rack.