Today I wanted to make some type of treat to go along with my afternoon tea.
So I was thinking of muffins. Looked in the cupboard and there was some left over chocolate chips morsels from something I just made but can't remember. Do any of you remember something I made with chocolate chips on my blog? I hate it when I can't remember something. Also there was a recipe right next to it on apple cinnamon muffins. Yep, there were some apples left. I knew I had the cinnamon.
So I was good to go. I had all the ingredients in the house to make a couple of batches of muffins.
If a recipe calls to bake something for 20 to 25 minutes lets say, I'll always bake the recipe a little longer. Like the 25 minutes instead of the 20 minutes it calls for. That's just how my oven is. The recipe never gets done in the shortest amount of time it gives......until today when I decided to bake muffins! Ugh! The first batch of chocolate chip muffins got a little done but they were still eatable. The only thing I can think of was because maybe the muffin pan was darker than my other pans, I don't know.
So I baked my cinnamon apple muffins for twenty and they to got a little to dark but better than the first batch. I made a note of that in my cookbook for the next time I want to make up a batch of muffins. But both batches tasted very good. Here are some pictures for you.
Then I drizzled some icing on top of the apple muffins. Mmmmm.
These two recipes came from my Betty Crocker cook book.
3/4 cup milk (I used skim and it turned out fine)
1/4 cup vegetable oil
1 large egg (When I cracked open my egg, this egg had two yolks in it. I never seen an egg like that before. I used both yolks and the recipe turned out fine)
2 cups all-purpose flour*
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
(1 cup of chocolate chip morsels)
(1 cup chopped peeled apple. About the medium apple)
1. Heat oven to 400 degrees F. Spray muffin pan with oil.
2. In large bowl, beat milk, oil and egg with fork. Stir in flour, sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in chocolate chips. Divide batter evenly among muffin cups.
3. Bake 20 to 25 minutes or until golden brown.
*If using self-rising flour, omit baking powder and salt.
The recipe didn't call for the iced topping. I just did that myself because it sounded good. I kind of got the idea from my mom's apple scones. She had her scones topped with icing. I also shortened the recipe here as you all know I don't like to type up recipes but I did type up the important things for the recipe. I already ate three muffins and I haven't even gotten to my tea yet, ugh. No time now. I have to go pick up my boy from school. But everyone will love these when they come home from school and work tonight. I might not have enough for my tea tomorrow. Oh that's OK. I'll just have to bake more.