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Recipe: Apple Ring Muffins from 1950 (topped with apple rings before baking)

Breads - Muffins, Quick Breads
APPLE RING MUFFINS FROM 1950

2 cups sifted flour
1 1/2 teaspoons salt
1/4 cup sugar
3 teaspoons baking powder
2 eggs, well beaten
3/4 cup milk
2 tablespoons shortening, melted
3 to 4 tart apples
1/4 cup sugar
1 tablespoon ground cinnamon
2 tablespoons butter, melted

Sift together flour, salt, 1/4 cup sugar and baking powder.

Combine egg, milk and shortening. Add to dry ingredients, mixing only enough to dampen all flour.

Wash, core and pare apples. Cut a 1/2-inch slice from top and bottom of each apple. Chop the slices and fold into flour mixture. Fill well-greased large muffin pans half full. Cut remainder of each apple into rings about 1/2-inch thick.

Mix 1/4 cup sugar and cinnamon. Dip apple rings into sugar mixture. Place a slice of apple on top of batter in each muffin cup.

Bake at 425 degrees F., for 30 to 35 minutes or until muffins and apples are done. Brush apple rings with butter while hot.

Makes 10 to 12 large muffins
Source: Salt Lake City Deseret News, Nov 12, 1950
MsgID: 018884
Shared by: R. Barton - Sacramento, CA
Board: Vintage Recipes at Recipelink.com
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