This is modified from the Spring 2007 issue Taste of Home Cooking School Classic Cooking Recipe Magazine, "Cinnamon Muffins," page 40. I renamed it "Apple Pie Muffins"
While the original recipe sounded yummy, I thought it needed a little more "healthy oomph."
I added one chopped Granny Smith apple, leaving most of the skin on, and instead of 1/4 teaspoon of nutmeg, which I think can be kind of bitter, I substituted 1 teaspoon of Penzeys Apple Pie Spice. It has some nutmeg, but also cloves, 2 kinds of cinnamon (China Cassia and Korintje Cassia), and mace.
Costco carries organic eggs with Omega 3. A little bit pricier, but a lot healthier. And boy, is that yolk bright yellow-wow! I also used my Pampered Chef stoneware 12-muffin pan. It's HEAVY, but really makes a good result difference.
Apple Pie Muffins
Yield: 1 dozen
1/3 cup Smart Balance shortening
1/2 cup sugar (just a little under)
1 egg, preferably organic and with added Omega 3
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon Penzeys Apple Pie Spice
1/2 cup milk
In a bowl, cream shortening and sugar. Add egg; beat well. Combine flour, baking powder, salt and Apple Pie Spices; add to creamed mixture alternately, then add apples. Don't overbeat.
Fill cupcake liners half full. (I never have good luck getting things out of pans, so I use the cupcake papers). Bake at 350 for 15-20 minutes (18 minutes, my oven), or until toothpick or knife comes out clean.
While still warm, put a small bit of butter on top and sprinkle with cinnamon sugar.
The original recipe said to mix 1/2 cup sugar with 1 1/2 teaspoons cinnamon, melt 3 tablespoons of butter and dip top of muffin into the butter then the cinnamon sugar. That would most certainly be very delicious if you are young, cooking for a bake sale, and/or don't have diabetes or cardiovascular disease in your family!
But indulging in just a dib of butter and a light sprinkle of cinnamon sugar can still be tasty and avoid the wag of the doctor's finger at your next checkup.
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