Apple Cinnamon Muffins

One of my favorite things to do is cook and bake. Now that I am a stay at home mom, I have more time to invest into this love of mine. I have tons of great cookbooks, many of which I didn’t use often. It wasn’t because they were not good cookbooks, but more because I had a few go-to recipes that I didn’t stray far from. That is obviously boring and not fun at all! It is my goal to draw from these cookbooks to create some really fantastic recipes. I love to talk with fellow “foodies” about what I have made and what I did to make it better (to mine and my husband’s palates). I am hoping that my mother won’t be the only one that will read and benefit from this blog. I am also hoping that I can stick with it. Enough talk, here is my first recipe!
 

Apple Cinnamon Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Easy Apple Cinnamon Muffins — a healthy and delicious breakfast or snack!

Ingredients

  • 3/4 cup skim milk
  • 1/4 cup unsweetened applesauce
  • 1 large egg
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 heaping cup Granny Smith apples
  • 1/4 cup ground flax seeds

Instructions

  1. Heat oven to 400*F. Grease bottoms only of 12 medium muffin cups with shortening, spray with cooking spray or line with paper baking cups.
  2. In large bowl, beat milk, applesauce, and egg with fork or wire whisk until well mixed. Stir in apples. Stir in flour, sugar, baking powder, cinnamon, salt, and flax seed all at once just until flour is moistened (batter will be lumpy). Divide batter evenly among muffin cups. (At this point, I added cinnamon sugar to the top of each muffin to create a delicious crispy top).
  3. Bake 20 to 25 minutes (mine took 20) or until golden brown. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to wire rack; if baked in paper baking cups, immediately remove from pan to wire rack. Serve warm if desired (is there any other way to eat them?).

Notes

adapted from: Betty Crocker Cookbook (p. 67)

Nutrition Information:
Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 140 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Cholesterol: 16mg Sodium: 122mg Carbohydrates: 27g Fiber: 2g Sugar: 11g Protein: 4g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
 
Verdict: A pretty basic, but very tasty apple cinnamon muffin.
Husband’s Take: “These are good!”
Changes I would make:  They would be good with whole wheat flour, but I didn’t have any in the house.
Difficulty: Very easy.
 
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5 comments

  1. This recipe was a disaster, fallowed the instructions to a “T” and the center never fully cooked. I even tried the recipe twice and both times were a great failure…. Will not recommend…

  2. This is great! Thanks so much for posting this. I tried the recipe and I really liked your applesauce idea, sadly we had no appelsauce in the house. Oh well. The cinnamon sugar on top really added a nice touch!

  3. I almost always add whole wheat flour to muffins and sometimes cookies, half white and half wheat. It adds to the nutrition and is tasty in a whole grain way. Mom

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