One of my favorite things to eat for breakfast on the weekends is muffins (well, behind pancakes and peanut butter… yum!). Anyways, this weekend at the end of my 20-mile run, I knew that I wanted some muffins and that I didn’t want to go to the grocery store to get supplies. So I had to make do with what I had, which is how I came up with Apple Cinnamon Muffins. I worked off a recipe on AllRecipes.com, but altered to make it my own.
Perhaps the toughest part of the recipe was having the patience for the muffins to bake. I. Was. Really. Hungry. Really. Hungry. (That’s what 20 miles does to you!)
And, my second favorite thing about making muffins (besides eating them) is to freeze the leftovers for another day. It’s like two for one!
Apple Cinnamon Muffins from the kitchen of Crazy Running Girl
- 1-1/2 cups all-purpose flour
- 3/4 cup white sugar
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/3 cup margarine (stick)
- 1 egg
- 1/3 cup milk
- 1 apple – peeled, cored and chopped (I used Honeycrisp, but I recommend more of a baking apple like Macintosh)
- Two heaping tbsp. of sugar
- Cinnamon to taste
- Preheat oven to 400 degrees. Line muffin pan with paper (or aluminum, since that is what I had in my cupboard) muffin liners.
- Stir dry ingredients. Mix in oil, egg and milk. Once mixed, stir in apples (make sure spread throughout dough and just not in top).
- Spoon batter into prepared muffin cups, filling the cup as much as you want (Mrs. Obvious points out: the more you fill the cup, the bigger the muffin. Who would have thought?)
- Mix topping ingredients in small bowl, and sprinkle over top of muffins (you can do as much or as little as you want, but if it doesn’t have any dough to stick to, it will most likely fall off in the oven or when you lift them out of the muffin pan).
- Bake in oven for 20 to 25 minutes or until a toothpick inserted into center of muffin comes out clean.
We usually eat the muffins within minutes when they come out of the oven, but I think they also taste great if you let them cool. Enjoy!
Note: When freezing muffins, I first double wrap them in plastic wrap. I then wrap in aluminum foil, making sure there is enough to crinkle together to close all holes. I then put in plastic freezer bag. Important – don’t forget to write the date and name on the bag because you may forget what’s in the bag and won’t be able to see what is inside through the foil. Unless you have some kind of awesome vision that allows you to see through aluminum.
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