Spiced Apple Muffins
Contributed by Diane S.
Yield: 12 Muffins

For muffins:

2 cups all-purpose flour
1/2 cup granulated sugar or Sweet One equivalent (6 pkg)
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon (or more, to taste)
1 whole egg, beaten or 1/4 cup egg beaters
1 cup milk
4 tbsp. butter, melted
1 cup apples, peeled, cored, seeded, and chopped

For topping:
2 tbsp. granulated sugar or Sweet One equivalent (3 pkg)
1/2 tsp. cinnamon

Pre-heat oven to 425-F degrees and spray a large muffin tin with non-stick
baking oil. Set muffin tin aside. Sift flour, sugar, baking powder, salt,
and at least 1/2 teaspoon of cinnamon together in a large mixing bowl.
In a small mixing bowl, combine the beaten egg, milk, and melted butter.
Add this mixture to the dry ingredients and blend well. Fold in the apples.

In another small mixing bowl or cup, combine the sugar and cinnamon topping
for the muffins and set aside.

Drop muffin batter by tablespoonfuls into the prepared muffin tin, filling
each well about two-thirds full. Sprinkle each muffin with the
cinnamon-sugar topping and bake for 15 to 18 minutes, or until golden.

Let the muffins cool in the tin for 5 to 10 minutes before removing them to
a wire rack to complete cooling. Store in an airtight container, or wrap
individual muffins in plastic wrap. May store refrigerated for up to a
week, and may freeze for a month.
September 98 Recipes