Believe it or not, the recipe was developed by elementary school
children in North Syracuse.
Topping |
| 1/2 cup walnuts |
| 1/2 cup brown sugar |
| 1/4 flour |
| 1 teaspoon cinnamon |
| 1 teaspoon lemon peel |
| 2 tablespoons melted butter |
Combine ingredients and set aside.
Muffins - Makes 2 Dozen |
| 2 cups flour |
| 3/4 cup brown sugar |
| 1/2 cup sugar |
| 2 teaspoons baking soda |
| 1/2 teaspoon salt |
| 1-1/2 teaspoon cinnamon |
| 1/2 teaspoon cloves |
| 1/8 teaspoon nutmeg |
| 2 cups apples, coarsely chopped |
| 1/2 cup raisins |
| 1/2 cup walnuts |
| 3 eggs, slightly beaten |
| 1/2 cup butter, melted |
| 4 ounces cream cheese, cut into small pieces |
| 1/2 teaspoon vanilla |
Combine flour, sugar, salt, spices, and baking soda, and set aside.
Combine apples, raisins, walnuts, eggs, butter, cream cheese, and vanilla. Add dry
ingredients, a little at a time, to the apple mixture. Stir until just combined. Do not
over-mix. Portion the batter into muffin pan. Sprinkle with topping. Bake at 375 degrees
for 20 to 25 minutes.
Our Zeroll Multi-Purpose Scoops are excellent for
portioning out muffin batter into pans.
Non-stick muffin pans are really convenient. We have several.
A Cook's WaresTM Recipes
