Apple Butter Muffins
October 24, 2011
"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."
- 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
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).
In a small bowl mix together the flour, baking powder, baking soda and salt; set aside.
In a large mixing bowl cream the butter and sugar until fluffy.
Add the egg to the sugar mixture; beat well.
Beat in the apple butter and vanilla.
Combine lemon juice and milk in a cup; stir.
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).
Fill each muffin cup 2/3 full. Sprinkle each muffin lightly with granulated sugar.
Bake for 20-25 minutes or until toothpick comes out clean. Cool on wire wrack. Enjoy!
Tips & Variations
No special items needed.