Categories: Apples, Breakfast, Muffins
Ingredients
- 3 medium granny smith apples, peeled, cored, and diced
- 1 cup sugar
- 1/2 cup canola oil or 1/2 cup vegetable oil
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- 1/2 cup milk
- 1 large egg, beaten (at room temperature)
Directions
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In a bowl, toss diced apples with sugar; pour the oil over the top; stir well; set aside at room temperature for 45 minutes.
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Position rack in the center of oven; preheat oven to 400°.
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Spray muffin pin indentations/rims with nonstick cooking spray.
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In a bowl, whisk flour, baking powder, salt, cinnamon, and nutmeg; set aside.
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Using a wooden spoon, stir the milk and eggs into the apple mixture until smooth; stir in the flour mixture until moistened.
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Fill muffin tins ¾ full; bake 25 minutes or until the muffins have rounded, slightly cracked tops; pick inserted into the center should come out with just a few moist crumbs attached.
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Set pan on a wire rack; cool for 10 minutes; gently rock the muffins back and forth to release them; cool muffins on rack 5 minutes; serve.
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*Apple Cheddar Muffins: sprinkle each muffin with 1 tablespoon shredded Cheddar cheese before baking.
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*Apple Cherry Muffins: stir ¾ cup dried cherries into the diced apples before adding the sugar and oil; proceed as directed. 10 *Apple Cranberry Muffins: stir ¾ cup chopped fresh cranberries into the diced apples before adding the sugar and the oil; proceed as directed.
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*Apple Pecan Muffins: add ¾ cup chopped pecans with the flour; proceed as directed. *Apple Raisin Muffins: add ¾ cup dark raisins into the diced apples before adding the sugar and the oil; proceed as directed.