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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 2 |
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These were a lunchroom favorite for the year I helped cook at a Lutheran School. No need to add spices - they are in the apple butter. Note: Some reviewers shared that these do not rise much and that they made only 18 muffins rather than 24. Ingredients:
1 3/4 cups unbleached flour or 1 3/4 cups all-purpose flour |
1 1/2 teaspoons baking powder (aluminum-free if available) |
1 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup butter, softened |
1 cup sugar |
1 egg |
1 cup apple butter (homemade if available) |
1 teaspoon vanilla |
2 tablespoons lemon juice |
1 (5 ounce) can evaporated milk |
sugar, to sprinkle |
Directions:
1. In a small mixing bowl stir together the flour, baking powder, baking soda and salt; set aside.
2. In a large mixing bowl cream the butter and sugar until fluffy.
3. Add the egg to the sugar mixture; beat well.
4. Beat in the apple butter and vanilla.
5. Stir lemon juice into the evaporated milk.
6. Beating at low speed, alternately add the flour and the milk mixtures to the apple butter mixture until just combined.
7. The less you mix the more tender the crumb.
8. Grease or line with baking papers, 24 muffin cups.
9. Fill each cup 2/3 full.
10. Sprinkle lightly with sugar.
11. Bake at 350F for 20-25 minutes.
12. Cool on wire racks.
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