Sunday, November 22, 2009

Apple Pumpkin Muffins

These muffins are so moist and sweet their is no need for butter or anything else. Serve them warm or at room temperature. Both are delicious.

2 1/2 c flour
2 c sugar
1/2 t ground cinnamon
1/4 t ground nutmeg
1/8 t ground cloves
1 t baking soda
1/2 t salt
2 eggs, lightly beaten
1 c canned pumpkin
1/2 c vegetable oil
2 c finely chopped peeled apples

1/4 c sugar
2 T flour
1/2 t ground cinnamon
1 T butter or margarine (or coconut oil)

1. In a large bowl, combine flour, sugar, cinnamon, nutmeg, cloves, baking soda and salt. In another bowl combine eggs, pumpkin and oil; stir into dry ingredients just until moistened.
Fold in apples. Fill greased or paper-lined muffin cups three-fourths full.

2. For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle 1 t over each muffin. Bake at 350 for 30-35 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

These are even better the second day as their flavors meld and the moisture of the apples penetrates the muffins.

TOTAL COST: $2.95 or less
Apples $.50 (Aldi's or less from orchard)
Pumpkin $.50 (Aldi's)
Flour $.75 (Aldi's)
Eggs $.20 (Aldi's)
Sugar $.75 (Aldi's)
Oil $. 25 (Costco)
Spices - from stock

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