Ingredients:
2 large fresh apple(s), such as Braeburn and Granny Smith
1 tsp fresh lemon juice
1 large egg(s)
3/4 cup(s) sugar, turbinado-variety (sugar in the raw)
1/2 cup(s) reduced-fat sour cream
2 cup(s) white all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp table salt
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
6 item(s) caramel candies, about 1/3 oz each
2 tsp vanilla extract
Instructions:
Preheat oven to 350ºF. Prepare a 12-hole muffin tin with paper cupcake liners.
Cut each apple into 8 slices and cut each slice in half; place in a bowl and toss with lemon juice.
Using an electric mixer, in a large bowl, beat egg and sugar until fluffy and sugar is completely dissolved. Add sour cream and blend thoroughly. Add flour, baking powder, baking soda, salt, cinnamon and nutmeg; combine well but do not over beat. Fold in apples.
Fill each muffin liner about two-thirds full with batter.* Bake until a toothpick inserted in center of a muffin comes out clean and the top turns lightly golden, about 29 to 33 minutes. Flip muffins out of pan onto a wire rack to cool.
Meanwhile, to prepare icing, in a small saucepan, combine caramel and vanilla extract; place over low heat and stir to melt and combine. While icing is warm, drizzle over tops of cooled muffins. Yields 1 muffin per serving.
Notes
*Batter is extremely gooey. To turn batter into cupcake pans, you might want to coat a 1/4-cup measuring cup with cooking spray and use it to scoop up the batter. Then use a spatula coated with cooking spray to help transfer the batter into the prepared pan.
1 tsp fresh lemon juice
1 large egg(s)
3/4 cup(s) sugar, turbinado-variety (sugar in the raw)
1/2 cup(s) reduced-fat sour cream
2 cup(s) white all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp table salt
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
6 item(s) caramel candies, about 1/3 oz each
2 tsp vanilla extract
Instructions:
Preheat oven to 350ºF. Prepare a 12-hole muffin tin with paper cupcake liners.
Cut each apple into 8 slices and cut each slice in half; place in a bowl and toss with lemon juice.
Using an electric mixer, in a large bowl, beat egg and sugar until fluffy and sugar is completely dissolved. Add sour cream and blend thoroughly. Add flour, baking powder, baking soda, salt, cinnamon and nutmeg; combine well but do not over beat. Fold in apples.
Fill each muffin liner about two-thirds full with batter.* Bake until a toothpick inserted in center of a muffin comes out clean and the top turns lightly golden, about 29 to 33 minutes. Flip muffins out of pan onto a wire rack to cool.
Meanwhile, to prepare icing, in a small saucepan, combine caramel and vanilla extract; place over low heat and stir to melt and combine. While icing is warm, drizzle over tops of cooled muffins. Yields 1 muffin per serving.
Notes
*Batter is extremely gooey. To turn batter into cupcake pans, you might want to coat a 1/4-cup measuring cup with cooking spray and use it to scoop up the batter. Then use a spatula coated with cooking spray to help transfer the batter into the prepared pan.
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