Thursday, November 4, 2010

Caramel Apple Muffins

You may recall a couple weeks ago I sent Pumpkin Chocolate Chip muffins to my husband's office and his bosses wife also sent in muffins. Well....last week I decided to try again and was sure the universe wouldn't jack me around twice.

I got this recipe for Caramel Apple Muffins from my friend Sue and I thought...YES, these will be great! Incidentally...my children did not like them. Too sticky and too sweet.

Hubby's co-workers loved them! YAY!



Caramel Apple Muffins
Adapted from Taste of Home

2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
2-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1 egg
1 cup 2% milk
1/4 cup butter, melted
2 teaspoons Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
1 cup chopped peeled tart apple
12 caramels, chopped

TOPPING:
1/2 cup packed brown sugar
1/4 cup quick-cooking oats
3 tablespoons butter, melted
1 teaspoon ground cinnamon

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.

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

Bake at 350° for 20-25 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 14 muffins.



Since my kids didn't care for the sweet and sticky Caramel Muffins...I decided to try a different recipe for them. These were a hit and I discovered that I don't like nutmeg.


Apple Oatmeal Muffins
from Food.com

2 eggs
3/4 cup milk
1/2 cup vegetable oil
1 cup all-purpose flour
1 cup uncooked quick-cooking oat
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 tart cooking apples, cored,peeled,and chopped

Preheat oven to 400 degrees F.

Grease a 12 cup muffin tin. In a mixing bowl, lightly beat eggs; add milk and oil, stirring until just blended. Stir in flour, oats, sugar, baking powder, salt, nutmeg, and cinnamon, mixing until only just moistened (do not overmix).Gently fold in the apples.

Spoon batter into the muffin tin, dividing evenly among the cups. Bake in a preheated oven for 15-20 minutes or until a toothpick inserted comes out clean.

Cool in pan 5 minutes before removing to a wire rack to finish cooling. Serve warm or cool; store unused portions in an airtight container.