Some of you know that I’ve been trying to do Apple A Day project since November 1st. Sorry I’m not as consistent as I was in the beginning with posting new recipes and photos. Life is just really busy right now, with Christmas approaching faster than I wish.
I still haven’t made one of my favorite Apple Strudel but I’ll get there I promise.
Today I will share with you a recipe that was shared by my friend Asya. It is her mom’s (Barbara) recipe and traditionally they would make these together on Sunday Mornings.
You know some of my favorite memories are situated in the kitchen or around kitchen and food.
Precious memories that last a lifetime.
I just wanted to thank you Asya for sharing those sweet memories with us all.
These muffins are mixer free, so super fast put together, but wait for them to bake…they are so moist and scrumptious. I’ve been eating them for a few days now. I love the topping so much. First I though hm, there is not much sugar in the batter, but it all pays off at the end, as topping is sweet and batter is not so sweet, so 2 when combined you get a perfect bite. I used almonds for the topping and they looked so pretty too and crunchy.
Barbara’s Apple Muffins
1/2 cup milk
1/4 cup cooking oil
1 cup grated tart apples
1 1/2 cup sifted flour
1/2 cup granulated sugar
2tsp baking powder
1/2 c brown sugar
1/3 cup broken nuts( use almond or walnuts roughly chopped)
1/2 tsp cinnamon.
1tbl butter room temperature ( optional)
Preheat oven to 350 F
Line or grease muffin pan
Beat the egg slightly with a fork,
Stir in milk, cooking oil, and grated apples
Sift together flour, baking powder, salt and cinnamon, add granulated sugar,
Add flour mixture into the wet mixture and stir just until flour is moistened. Batter should be lumpy, do not overbeat.
Make the topping :
in a small dish combine all the ingredients, use your hands to work the butter with brown sugar if needed
Fill muffin pans to 2/3 full. Spoon the topping on the top of each filled muffin.
Bake for about 20 -25 minutes.