Caramel apple muffins
Little foodie and I have been putting some effort into some fall baking. It's a little hard these days when the weather tops 80 degrees and the smell of smoke from fires miles and miles away cake your lungs. Anyone know why fall has been non-existent around these parts this year? Hard to put a mama in the baking mood.
Mama's little golfer in training!
Anyway, these little muffins were gooey, caramel-y and full of juicy organic gala's, granny smith's and golden delicious apples.. make sure you cut them in hearty chunks because then its reminiscent of a big ol caramel apple and yeah, what is better than that. Pears would be a wonderful substitute if preferred but keep the caramel! oh yes! Give it a try and you won't be disappointed!
Caramel Apple Muffins
2 C. whole wheat flour
1/2 C. organic pure cane dark brown sugar
2 1/2 t. cinnamon
2 t. baking powder
1/2 t. salt
1 egg, lightly beaten
1 C. warm milk
1/4 C. (1/2 stick) unsalted butter, melted
1 1/2 t. vanilla extract
4 apples, diced ( i used bigger size so it seemed like there was more apple than batter but it turned out amazing!)
1 cup caramel bits ( i used this bag of tiny caramel bits/balls that worked great but you could cut up the caramel squares. i got the nibblets at target but maybe a big grocery store would carry them, I believe they are Kraft brand but not entirely sure.)
Preheat oven to 350° F. Grease muffin tins or line with paper cups.
In a large bowl, combine flour, sugar, baking powder, cinnamon and salt.
In another bowl, combine egg and milk. Stir in butter and vanilla extract. Add flour mixture and stir just to blend. Stir in apples and caramels. Divide batter evenly among prepared cups. Sprinkle with flax seed for extra goodness or to fool yourself! Bake for 25 minutes or until tops spring back when lightly pressed. Serve warm.
Makes 12-14 muffins.