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Glazed Apple Muffins |
Fall is apple picking season. I have lots of fond memories of picking apples
at the orchard with my dad when I was young. Crisp autumn weather and bright red
and green apples. We could hardly wait to pick an apple, polish it on our shirt,
and take a big juicy bite.
I ran across the original recipe at
Chasing
Some Blue Sky and adapted it using Watkins products.
These muffins are moist with lots of cinnamon apple flavor. The glaze adds
the perfect topping.
Glazed Apple Muffins
Apple Ingredients:
2 large granny smith apples, peeled
and diced small
3 tablespoons butter
1/3 cup granulated sugar
2
teaspoons Watkins Cinnamon
2 tablespoons water
1/3 cup flour
Muffin Ingredients:
2 large eggs
1/4 cup
applesauce
1/4 cup canola oil
1 cup granulated sugar
1/3 cup brown
sugar
1 teaspoon Watkins Vanilla Extract
2 1/3 cups all-purpose flour
1
1/2 teaspoons Watkins Baking Powder
1/2 teaspoon baking soda
3 teaspoons
Watkins Cinnamon
1/2 tsp salt
1 cup buttermilk
Glaze Ingredients:
2 tablespoons butter, melted
1 cup
confectioners sugar
1 teaspoon Watkins Vanilla
1 tablespoon hot water
First, preheat oven to 400 degrees F. Line 20 muffin cups with paper muffin
liners. (Original directions said recipe made 14 muffins. I made 20
regular-sized muffins following this recipe.
Mix all apple ingredients except flour in a skillet and cook over medium heat
until apples are tender, approximately 10 minutes. Stir in flour to coat apples.
(This keeps apples from sinking to bottom of muffins).
Whisk together flour, baking powder, baking soda, cinnamon and salt and set
aside.
In a separate large bowl beat together applesauce, oil, granulated sugar, and
brown sugar until smooth. Beat in eggs, one at a time. Then, add vanilla and mix
thoroughly.
Stir the dry ingredients (flour mixture) into the applesauce mixture
alternately with the buttermilk, beginning and ending with the dry
ingredients and making sure everything is thoroughly combined. Stir in apples
until just combined; don't over mix.
Spoon batter into paper liners in muffin tins, nearly filling the
liners. Bake until muffin tops are golden brown and springy to the touch, 15 to
17 minutes. (Baking time will vary depending on how full you fill muffin liners.
I checked for doneness with a toothpick.)
Cool muffins in pan for a few minutes; then transfer to wire rack and cool 10
minutes before glazing.
Make the glaze by mixing the melted butter, confectioners sugar, vanilla and
water in a small bowl. Whisk until smooth. When muffins have cooled, dip
the tops of the muffins into the glaze and allow to cool to room temperature.
Dip tops again if you have extra glaze.
Eleisia
http://www.Watkinsonline.com/eleisiawhitney
or
http://www.NotJustVanilla.com