APPLE DUMPLING MUFFINS
2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon mace
1/4 teaspoon cardamom
1/8 teaspoon ground cloves
1/4 cup oil
4 tablespoons butter, melted
2 eggs
3/4 cup milk
2 apples, peeled, cored, and cut into slices
Preheat the oven to 350 degrees F. Line 12 muffin pan cups with paper baking cups or waxed paper.
Sift together all the dry ingredients. Make a well in the center and mix in by hand the oil, butter, eggs, and milk. Fold in the sliced apples. Spoon into prepared muffin pan.
Bake for 30-35 minutes.
Makes twelve 2-4-ounce muffins or six 6-8-ounce muffins
Source: The Muffin Lady: Muffins, Cupcakes, and Quick Breads for the Happy Soul by Linda Fisher
2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon mace
1/4 teaspoon cardamom
1/8 teaspoon ground cloves
1/4 cup oil
4 tablespoons butter, melted
2 eggs
3/4 cup milk
2 apples, peeled, cored, and cut into slices
Preheat the oven to 350 degrees F. Line 12 muffin pan cups with paper baking cups or waxed paper.
Sift together all the dry ingredients. Make a well in the center and mix in by hand the oil, butter, eggs, and milk. Fold in the sliced apples. Spoon into prepared muffin pan.
Bake for 30-35 minutes.
Makes twelve 2-4-ounce muffins or six 6-8-ounce muffins
Source: The Muffin Lady: Muffins, Cupcakes, and Quick Breads for the Happy Soul by Linda Fisher
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Breads - Muffins, Quick Breads
Breads - Muffins, Quick Breads
- Cranberry Muffins (using applesauce and whole wheat flour)
- Chocolate Chip and Orange Muffins
- Clover Tea Rolls (without yeast)
- Whole Grain Fruit Bread (using dried fruits, raisins, and nuts)
- Paleo Bread (grain-free, gluten-free, no yeast, food processsor)
- Sweet Potato Muffins (using whole wheat flour and molasses)
- Orange Almond Mini-Muffins with Orange Butter
- Mimi's Cafe Buttermilk Spice Muffins
- Basic Muffin Mix (using whole wheat flour and oat bran or wheat germ)
- Caramelized Vidalia Onion and Sour Cream Cornbread
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!