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Apple Pie Muffins presented by A B&B at Swallow Hill Farm
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When my cousin's husband, Ron made these muffins I just had to get the recipe! Fortunately he still had the clipping from Canadian Living Magazine. I have altered it only slightly. Instead of putting the topping all on top, which makes for messy eating, I put a dollop of batter on top of the topping so it is partly in and partly out of the muffin but you may prefer the original way. Served still warm from the oven, these are really great breakfast muffins but they are just as terrific for dessert or at tea time. What my guests don't eat at breakfast, they often take with them to keep them going through the day.
2 1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups brown sugar
1/2 cup butter
1 tsp. vanilla
1 egg [beaten]
1 cup buttermilk or sour cream [or substitute]
2 cups diced peeled apples
1/2 cup raisins
1/2 cup chopped apricots or prunes [optional]
Topping
1/2 cup brown sugar
1/2 cup chopped walnuts [or pecans]
1/3 cup flour
1 tsp. cinnamon
2 Tbsp. melted butter [or olive oil]
Combine dry ingredients in a large bowl. Cream brown sugar and butter. Add vanilla, egg, and buttermilk. Mix well. Add wet to dry and sprinkle with diced apples. Stir just enough to moisten dry ingredients. Mix first four topping ingredients, drizzle butter over and toss with a fork. Spoon batter into large greased muffin tin - filling only 3/4 full. Sprinkle topping on top and put another spoonful of batter on top. Or - stir topping ingredients into batter until just barely blended in and spoon batter into muffin tin. Bake at 375 F for about 25 min.
[Buttermilk substitute - 1 Tbsp. vinegar and 1 cup of milk. Let sit for 5 minutes]
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A B&B at Swallow Hill Farm
Victoria, British Columbia, Canada
Unique 4-acre working farm in beautiful countryside minutes from Victoria. Spectacular sea and mountain view. Near beaches
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Click here for pictures and information about the inn.
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More A B&B at Swallow Hill Farm Recipes:
Apple Ginger Jam |
Swallow Hill Farm Apple Marmalade
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