These SERIOUSLY melt in your mouth.
Last Easter, my step-mother-in-law (whose name is Daphne – I never know exactly what to call her… but step-mother-in-law is better than My Other Half’s father’s girlfriend, right?) got up early and announced she was making Apple Cinnamon Muffins.
I’m not a huge apple baked goods fan, but was starving and thought I’d give them a try. \
Only when she took them out of the oven, they were totally flat and un-muffin-like… something had definitely gone wrong!
Turns out, she forgot the whole wheat flour! And we decided to eat them anyway, because the bottom halves were normal (it was just the tops that were flat and crunchy). Surprisingly, they were DELICIOUS, even without the proper amount of flour!
I immediately got the recipe from her because I just had to see what they were like when properly made. When I got back to Ottawa, I made them right away, and the results were better than I expected – I loved them!
They’re moist, addictive and the perfect morning muffin with a cup of tea. The cinnamon and sugar topping is the very best part, and kept me going back for another 🙂
Funny how a baking mistake led me to one of my favourite new recipes. If you’re still on holidays (like me!) whip these up one morning – you’ll thank me!
- ½ cup butter
- ¾ cup sugar
- 1 egg, beaten
- 1 cup buttermilk
- 1 tsp salt
- 1.5 cups diced, peeled apple
- 1 cup flour
- 2/4 cup whole wheat flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp cinnamon
- 3 tbsps sugar
- Blend butter, sugar and eggs until smooth. Add buttermilk, salt, apples and mix. Stir in flours, baking soda and cinnamon, stirring only to moisten. Spoon into a greased muffins tin and sprinkle with topping. Bake at 375 degrees for 20 minutes.