Apple Butter Muffins

18-24
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"When my children were younger I cooked for a year in their Lutheran school. The pupils and teachers loved these with a hot bowl of soup or as a snack. No need to add spices - they are in the apple butter."

Original recipe yields 18-24 servings
OK

Nutritional

  • Serving Size: 1 (55.6 g)
  • Calories 233.5
  • Total Fat - 16 g
  • Saturated Fat - 10 g
  • Cholesterol - 53.1 mg
  • Sodium - 280.6 mg
  • Total Carbohydrate - 21.1 g
  • Dietary Fiber - 0.4 g
  • Sugars - 11.6 g
  • Protein - 2.1 g
  • Calcium - 45.9 mg
  • Iron - 0.3 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0 mg

Step 1

Preheat the oven to 350F (180C or gas mark 4). Grease or line with baking papers 24 muffin cups. (These are old-fashioned, dense muffins. For slightly higher rising muffins prepare only 18 muffin cups).

Step 2

In a small bowl mix together the flour, baking powder, baking soda and salt; set aside.

Step 3

In a large mixing bowl cream the butter and sugar until fluffy.

Step 4

Add the egg to the sugar mixture; beat well.

Step 5

Beat in the apple butter and vanilla.

Step 6

Combine lemon juice and milk in a cup; stir.

Step 7

Beating at low speed, alternately add the flour and the milk mixtures to the butter mixture until just combined. (The less you mix the more tender the crumb).

Step 8

Fill each muffin cup 2/3 full. Sprinkle each muffin lightly with granulated sugar.

Step 9

Bake for 20-25 minutes or until toothpick comes out clean. Cool on wire wrack. Enjoy!

Tips & Variations


No special items needed.

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