Glazed Apple Muffins

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

Apple Cinnamon Cake

This recipe for Apple Cinnamon Cake is a friend's family recipe. The first time I ate a piece of this cake was about 24 years ago! I knew I had to have the recipe. This delicious, moist, cinnamon and apple cake is the perfect addition to your autumn meals and snacks.

Apple Cinnamon Cake

Topping
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 small package coconut
1 teaspoon Watkins Cinnamon
1/2 cup chopped nuts
1/4 cup butter, melted

Cake
1 cup granulated sugar
1/2 cup brown sugar
1 cup Crisco shortening or butter
1 cup sour milk
2 eggs
2 1/2 cup flour
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon Watkins Cinnamon
1/4 teaspoon salt
2 cups peeled, chopped apples

Preheat oven to 350 degrees F. Place rack low in oven.
Butter bottom of 9x13 inch baking pan.

For topping - In a small bowl mix sugars, coconut, cinnamon, chopped nuts, and melted butter. Set aside.

For cake - Mix flour, soda, baking powder, cinnamon, and salt in a separate bowl.

Mix sugars in a large bowl and cream with shortening or butter.

If you don't have sour milk, make the milk by placing one tablespoon vinegar or lemon juice in a one cup measuring cup. Fill cup with milk to make one cup. Let sit for 5 minutes; then stir.

Beat eggs and add with the sour milk to creamed mixture, alternately with the flour mixture and ending with the flour mixture.

Finally stir in the chopped apples.

Pour batter into prepared pan; then crumble coconut nut mixture over the cake batter.

Bake 50-55 minutes until golden brown.

Serve warm or at room temperature plain or with whipped cream or vanilla ice cream.

Eleisia
www.NotJustVanilla.com
www.EverydayNecessities.com
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