Contributed to the echo by: Jean Hores Originally from: BETTER BAKING Hot Apple Muffins TOPPING: To prepare the topping, core and peel the apples, keeping them whole. Cut each one into 4 to 5 thick rings. Mix the sugar and cinnamon together and coat the apple rings. Reserve. MUFFIN: Sift together the dry ingredients in a mixing bowl. In another bowl beat the eggs, add the milk and melted butter. Stir the liquid very quickly into the flour mixture - do not beat and do not worry about lumps. Speed is essential. Fold in the chopped apples. Fill 24 (5in.) greased muffins tins or paper cases, filled to one-third, and put one cinnamon apple ring on each muffin. Bake in a preheated hot oven 425F, for 15 to 25 minutes, until cooked. Remove from tins and serve hot. Servings: 24
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|Serving Size: 1 Serving (49g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 37 (30%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||5 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 93.3mg||29 %|
|Sodium 89.2mg||3 %|
|Potassium 45.4mg||1 %|
|Total Carbohydrate 18.8g||6 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 18.3g|
|Protein 3.7g||5 %|
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Calories per serving: 125
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