Brandied Apple Honey Muffins |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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this recipe sounded sooo good that I thought I would post it... the recipe is from The Baking Sheet Newsletter, Vol. II, No. 9, September 1991 issue... Ingredients:
muffins |
2 cups (8 1/2 ounces) king arthur unbleached all-purpose flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
1 large egg |
1/3 cup (4 ounces) honey |
3/4 cup (6 ounces) milk |
1/4 cup (2 ounces) brandy (apple brandy is good) |
1/4 cup (1 3/4 ounces) vegetable oil |
1 1/2 cups peeled, chopped tart apples |
1/2 cup (2 ounces) chopped walnuts |
topping |
6 tablespoons (1 1/2 ounces) brown sugar, firmly packed |
6 tablespoons (1 1/2 ounces) king arthur unbleached all-purpose flour |
3 tablespoons (1 1/2 ounces) unsalted butter |
Directions:
1. In a large bowl, combine flour, baking powder and salt. In another bowl, beat together egg, honey, milk, brandy and vegetable oil. Gently stir wet ingredients into dry ingredients, then fold in apples and walnuts.
2. Make the topping. In a small bowl, mix sugar, flour and butter together till crumbly. Set aside.
3. Spoon muffin batter into 12 greased muffin tins. Sprinkle each muffin with a heaping tablespoon of topping. Bake muffins in a preheated 375°F oven until they're golden brown and test done, about 25 minutes. Remove muffins from pan and cool completely on a wire rack.
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