Favourite Breakfast Apple Muffins
Apple-Walnut Muffins recipe
Yield
12 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 ½ | teaspoons |
cinnamon
ground |
|
| ¼ | teaspoon |
nutmeg
ground |
|
| ¼ | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| ⅔ | cup |
apple juice concentrate
|
* |
| ⅓ | cup |
butter
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | medium |
apples
|
|
| ½ | cup |
walnuts
chopped, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 7.5 | ml |
cinnamon
ground |
|
| 1.3 | ml |
nutmeg
ground |
|
| 1.3 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 158 | ml |
apple juice concentrate
|
* |
| 79 | ml |
butter
|
|
| 5 | ml |
vanilla extract
|
|
| 2 | medium |
apples
|
|
| 118 | ml |
walnuts
chopped, optional |
|
Directions
Preheat oven to 350℉ (180℃). Peel, seed, and finely chop apples.
Grease 12 muffin cups or line with paper liners; set aside.
Combine dry ingredients in medium bowl.
Combine and add eggs, apple juice concentrate, melted butter, and vanilla; mix just until dry ingredients are moistened.
Stir in apple and walnuts in using.
Spoon batter into prepared cups, filling each cup ¾ full. Bake 25 minutes, until golden brown.
Let stand in pan on wire rack 5 minutes. Remove from pan.
Serve warm or at room temperature.
Cooled muffins may be wrapped securely and frozen up to 3 months.
