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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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These muffins are so good for for breakfast before school or to pack in a lunch with a salad. Recipe source: May 1981) Ingredients:
1/2 cup sugar |
1 tablespoon butter or 1 tablespoon margarine, room temperature |
1 1/2 cups brown sugar, packed |
2/3 cup corn oil or 2/3 cup vegetable oil |
1 egg |
1 cup buttermilk |
1 teaspoon baking soda |
1 teaspoon salt |
1 teaspoon vanilla |
2 1/2 cups flour |
1 1/2 cups apples, peeled and diced |
1/2 cup pecans, toasted (optional) |
Directions:
1. Preheat oven to 325°F.
2. Grease and flour muffin tins or use paper liners.
3. In a small bowl combine white sugar and butter and mix with a fork until crumbly and set aside for topping.
4. In a large bowl combine brown sugar, oil and egg.
5. In a separate bowl combine buttermilk, soda, salt and vanilla.
6. Alternately add buttermilk mixture and flour into the brown sugar mixture, stirring with a wooden spoon until combined.
7. Fold in apples and pecans (if using).
8. Spoon batter into prepared muffin tins and then sprinkle with reserved topping mixture.
9. Bake for 30 minutes or until toothpick tests done.
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