Ingredients: |
Ingredients: MUFFINS:
3 cups apples, peeled, cored and chopped (McIntosh, Cortland, etc)
3 large eggs, beaten
1 cup vegetable or canola oil
2 tsp pure vanilla extract (buy some Mexican--you won't be sorry!)
1/2 tsp pure almond extract
2 cups granulated white sugar
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
2 tsp Penzeys Sweet ginger bits*
3 cups all-purpose flour
1/2 cup chopped walnuts
TOPPING:
3/4 cup all-purpose flour
1/4 cup granulated white sugar
1 tsp cinnamon
1 tsp Penzeys sweet ginger bits*
6 tbs[ butter, cold but not rock-hard
*Penzeys spices is a brand--stores all over the country or you can order online. They are fabulous!
In place of their sweet ginger bits, I'm sure that you could buy candied ginger and chop into very small pieces
|
Directions: |
Directions:Preheat oven to 350º Grease two muffin pans. Peel and chop the apples into 1/2 inch chunks. In a large bowl, beat the eggs with oil, vanilla, almond extract and sugar until combined. Add flour, baking soda, salt, nuts, ginger and cinnamon. Beat until thoroughly mixed. The batter will be very, very thick. Fold in the chopped apples by hand. Spoon the very thick batter into the pans.
To prepare the topping, combine butter, cut into chunks, flour, sugar, cinnamon and ginger in a small bowl. Rub between your fingers until combined. Sprinkle equal amounts of topping on each muffin--there is a lot of topping! Bake for 25--30 minutes until firm. Let cool for 5 minutes before removing from the pans. |
This recipe for Ginger Apple Muffins is from