WOW when we (The New Montello Group)decided to have Christmas in July we had no idea that the weather would be more like fall than JULY. So with that crisp fall air came the taste for fall pies. And with so little time for baking I found this wonderful Apple Pie Muffin recipe which made the whole family happy and the house smelled wonderful! I have been so busy painting Santas and getting ready that I had to squeeze a black bear or two in just to relax. I am hoping to get the photos up soon so everyone can see the totem pole I painted. I just love it.
APLE PIE MUFFINS
1/2 cup firmly packed brown sugar
1/3 cup all-purpose flour
1/4 cup unsalted butter, melted
1 teaspoon cinnamon
1 1/2 cups firmly packed brown sugar
2/3 cup vegetable oil
1 1/2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 cups diced peeled firm tart apples (such as Spy, Granny Smith)
cinnamon could be added to the batter ( about 1 teaspoon or less).
Topping: In a small bowl toss together sugar, flour, butter and cinnamon until crumbly; set aside.
Muffins: In a large bowl whisk together brown sugar, oil, egg and vanilla until smooth.
In a separate bowl, sift together flour, soda and salt.
Stir oil mixture into flour mixture alternately with buttermilk.
Fold in apples, mixing just until combined.
Spoon into greased muffin cups filling 3/4 full.
Sprinkle topping over evenly.
Bake at 350°F for 25-30 minutes or until golden brown and tops spring back.