Apple muffins are wonderful plain, but they are kicked up several notches with the addition of caramel. Add some cinnamon and you’ve got the perfect fall snack.
When I am counting my blessings, friends in Kuala Lumpur are right near the top of the list, along with family and health. There are a few things in life that keep me sane, and getting together with folks who share my stories and complete my memory is among them.
I am fortunate to be staying with a dear friend and baking in her KL kitchen this week. It was like old times as we discussed the muffin recipe and decided on caramel and apples. She put out the paper muffin cups and I was delighted when I saw her choice because, now, I will always remember where I was and with whom I baked these lovely muffins when I see the photos. Our friendship goes back to my arrival in KL almost 12 years ago, from the time my younger daughter was in third grade and I volunteered to help with the Girl Scout troop. That baby girl is now finishing the first semester of her third year at university, to give you some perspective. That’s a long, long time in a mother’s life! We all did a lot of laughing and crying and loving and growing up in those many years. It’s been wonderful to refresh our memories and tell stories on each other and to catch up on all the news. And bake some muffins.
2 cups flour
1/2 cup sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup or 240ml milk
1/4 cup or 60ml canola or other light oil
1 Granny Smith or other green tart apple
24 square or 200g caramels, divided
Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin pan by greasing it thoroughly or spraying with non-stick spray or lining it with paper muffin cups.
In a large bowl, mix together the flour, sugar, baking powder, salt and cinnamon and stir well.
In another bowl, whisk together the milk, oil and egg.
Cut half of your caramels into smaller pieces making sure to set aside 12 whole caramels. Put the cut caramels into the flour mixture and mix so that the caramel pieces are coated with flour and won’t stick together.
Peel and chop your apple into small pieces.
Pour your wet ingredients into the dry ingredients and fold them together until just mixed.
Fold in the apple pieces.
Divide half of the batter evenly among the muffin cups. Put one caramel in each and push down slightly.
Bake in the preheated oven about 20-25 minutes or until a toothpick inserted just next to the middle comes out clean. (The middle should have a sticky soft melted toffee, remember.)
Cool on a rack for a few minutes and then remove the muffins to cool completely.
These are the perfect snack or breakfast with a cup of coffee or tea. Or even a cold glass of milk.
|I even have a helper dog here. His name is Max.|
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