is one of the recipes that has been provided by
Shirley Cline from San Fransisco. (You can contact
Shirley by emailing her - click here). Shirely
recipe produces a dense, moist muffin with the
aroma and flavor of a freshly baked apple pie".
1 1/2 cups diced Granny Smith apples
1/4 cup dark rum, heated
3 cups all purpose flour
4 tsp. baking powder
1 Tblsp. ground cinnamon
1 tsp. ground nutmeg
3/4 tsp. ground cloves
1 1/3 cups milk
2 tsp. vanilla extract
1 1/3 cups sugar
1/2 cup (1 stick) plus 1 Tblsp. unsalted butter
at room temp
5 Tblsp. vegetable shortening
1 tsp. salt
3 large eggs
1/2 cup (1 stick) butter at room temp
1/2 cup packed brown sugar
1/2 cup wheat bran
1 cup oats
1/2 cup wheat germ
1/2 cup walnuts, chopped
1/4 cup flour
1/8 tsp. salt
oven to 375º. Grease the cupcake pan or
use paper cups.
the raisins and apples in the rum. In a medium
bowl, stir the flour, baking powder and spices
together. In a small bowl, combine the milk
large bowl, cream sugar, butter, shortening
and salt together on medium speed 2 minutes.
On low speed, add eggs one at a time, mixing
after each addition. Scrape the sides of bowl
down and continue to mix on medium speed 2 minutes.
the mixer on low speed, alternately add the
flour and milk mixtures to the creamed ingredients
by thirds. Scrape down the sides of the bowl
and mix for 1 minute on low speed. Scrape the
bowl again, then mix the batter on medium speed
for an additional 2 minutes. Fold in the fruit
the muffin tins or cups three-fouths full and
sprinkle liberally with the streusel topping.
Bake 18 - 25 minutes or until the muffins are
golden brown and a toothpick comes out clean
when inserted in the center.
cool in pan for 5 minutes before turning them
onto wire racks to cool.
3 1/2 cups)
medium bowl, blend all ingredients together.
now, or cover and refrigerate for up to three