Caramel Ap­ple Muffins

Simple & Delicious - - ON THE MENU -

PREP: 25 min. • BAKE: 20 min. MAKES: 12 serv­ings

Any­one who loves caramel ap­ples will love th­ese sweet and fluffy muffins. They are ab­so­lutely de­li­cious served warm at break­fast with a cup of cof­fee or as an af­ter-school snack. —Therese Puck­ett, Shreve­port, LA 2 cups all-pur­pose flour

³/₄ cup sugar

2 tsp. bak­ing pow­der

21/2 tsp. ground cin­na­mon

1/2 tsp. salt

1 large egg

1 cup 2% milk

1/₄ cup but­ter, melted

2 tsp. vanilla ex­tract

1/2 cup chopped peeled tart ap­ple 12 caramels, chopped TOP­PING 1/2 cup packed brown sugar 1/₄ cup quick-cook­ing oats 3 Tbsp. but­ter, melted 1 tsp. ground cin­na­mon

1. In a large bowl, com­bine the flour, sugar, bak­ing pow­der, cin­na­mon and salt. In an­other bowl, whisk the egg, milk, but­ter and vanilla. Stir into dry in­gre­di­ents just un­til moist­ened. Fold in ap­ple and caramels.

2. Fill 12 pa­per-lined muf­fin cups three-fourths full. Com­bine top­ping in­gre­di­ents; sprin­kle over bat­ter.

3. Bake at 350° or un­til a tooth­pick in­serted in the cen­ter comes out clean, 20-25 min­utes. Cool 5 min­utes; re­move from pans to wire racks.

PER MUF­FIN 245 cal., 8g fat (4g sat. fat), 33mg chol., 219mg sod., 41g carb. (26g sug­ars, 1g fiber), 4g pro.

Caramel Ap­ple Muffins

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