Recipe: Apple-Yogurt Muffins with Caramel Sauce

APPLE-YOGURT MUFFINS

1 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 medium apple, peeled and grated
1/2 teaspoon salt
2/3 cup sour milk (or buttermilk)
2/3 cup plain yogurt (or sour cream)
Caramel Sauce (recipe follows)

Position the rack in the center of the oven and preheat to 400 degrees F. Lightly grease or line with paper baking cups twelve 2 3/4-inch muffin cups.

In a large bowl, blend together the flour, sugar, baking powder, baking soda, apple, and salt.

In a medium bow, blend the milk and yogurt until smooth. Combine the two mixtures, blending until the dry ingredients are just moistened. Spoon the batter into the prepared muffin cups, filling each about three-quarters full.

Bake for 15 to 20 minutes, or until the tops are golden and a cake tester or wooden toothpick inserted into the center of a muffin comes out clean. Cool in the pan on a wire rack for 5 to 7 minutes.

Serve warm, or invert onto the rack to cool completely. Top with Caramel Sauce.

CARAMEL SAUCE
Makes 1 to 1 1/4 cups

1/2 cup light or dark corn syrup
6 ounces caramel candies
1/4 cup unsweetened evaporated milk
1/2 cup toasted nuts (or semisweet chocolate chips)

In a small saucepan, combine the corn syrup, caramel candy, and milk. Set the pan over medium heat and stir constantly until the candy has melted and the sauce is very smooth.

Stir in the nuts or chocolate chips and serve warm or at room temperature (do not chill before serving).

Makes 11 to 12 muffins
Source: 1001 Muffins by Gregg R. Gillespie