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Fresh APPLE MUFFINS with a light CARAMEL GLAZED brushed over the warm muffins ~ made with sugar or Splenda (for a sugar-free version). I made 6 giant muffins, but you could use a regular-sized muffin pan and get 10-12 muffins instead.
Fresh CARAMEL APPLE CIDER MUFFINS
1 medium apple, diced (I used Gala, and left the peel on)
1/4 cup (4 TB) butter, softened..................1/2 cup white sugar ~or~ regular white Splenda
2 cups flour …………………………………2 tsp baking powder
1/2 tsp baking soda (increase to 1 tsp. ONLY if using Splenda)
1/2 tsp salt................................................2 eggs
1/4 cup no-sugar-added applesauce (I used a little snack-cup)
2 packets apple cider mix (regular or sugar-free)
about 1/2 cup Caramel flavored liquid coffee creamer (can be sugar-free)
CARAMEL GLAZE:
The easiest glaze is to take about 1 TB vanilla frosting (regular or sugar-free) and whisk with 1 TB Caramel liquid coffee creamer ~ or, you could put 1 TB softened butter, with 2 TB Caramel liquid coffee creamer, plus about 1/4 cup powdered sugar (or 3 TB regular white Splenda + 1 TB cornstarch) and whisk those all together
***
Preheat oven to 350. Line giant muffin tin (6) with paper liners or regular muffin tin (10-12) and set aside.
Cream the butter & sugar/Splenda in your electric mixer ~ scrape down the sides & paddle ~ then add the eggs & beat in. Scrape down sides & paddle again (could look curdled, but don't worry). Add the applesauce, salt, baking powder & soda, and apple cider mix ~ beat about 30 seconds until blended well.
Add 1 cup flour gradually. Then add the liquid coffee creamer. Then add the other cup of flour gradually. Scrape down the sides of bowl, and beat on medium about 30 seconds (if it looks too thick, add a splash more liquid coffee creamer). Stop beaters and fold in the diced fresh apple.
I used an ice cream scoop to fill the muffin tins. You can fill them as high as possible (they won't ooze over the top while baking). Bake giant muffins about 22-26 minutes ~ regular muffins about 17-23 minutes (until a cake tester comes out clean). Put the pan on a rack and brush with glaze while hot. ** TIP: You can reheat them the next day about 15 seconds in the microwave for a fresh baked flavor.
Fresh CARAMEL APPLE CIDER MUFFINS
1 medium apple, diced (I used Gala, and left the peel on)
1/4 cup (4 TB) butter, softened..................1/2 cup white sugar ~or~ regular white Splenda
2 cups flour …………………………………2 tsp baking powder
1/2 tsp baking soda (increase to 1 tsp. ONLY if using Splenda)
1/2 tsp salt................................................2 eggs
1/4 cup no-sugar-added applesauce (I used a little snack-cup)
2 packets apple cider mix (regular or sugar-free)
about 1/2 cup Caramel flavored liquid coffee creamer (can be sugar-free)
CARAMEL GLAZE:
The easiest glaze is to take about 1 TB vanilla frosting (regular or sugar-free) and whisk with 1 TB Caramel liquid coffee creamer ~ or, you could put 1 TB softened butter, with 2 TB Caramel liquid coffee creamer, plus about 1/4 cup powdered sugar (or 3 TB regular white Splenda + 1 TB cornstarch) and whisk those all together
***
Preheat oven to 350. Line giant muffin tin (6) with paper liners or regular muffin tin (10-12) and set aside.
Cream the butter & sugar/Splenda in your electric mixer ~ scrape down the sides & paddle ~ then add the eggs & beat in. Scrape down sides & paddle again (could look curdled, but don't worry). Add the applesauce, salt, baking powder & soda, and apple cider mix ~ beat about 30 seconds until blended well.
Add 1 cup flour gradually. Then add the liquid coffee creamer. Then add the other cup of flour gradually. Scrape down the sides of bowl, and beat on medium about 30 seconds (if it looks too thick, add a splash more liquid coffee creamer). Stop beaters and fold in the diced fresh apple.
I used an ice cream scoop to fill the muffin tins. You can fill them as high as possible (they won't ooze over the top while baking). Bake giant muffins about 22-26 minutes ~ regular muffins about 17-23 minutes (until a cake tester comes out clean). Put the pan on a rack and brush with glaze while hot. ** TIP: You can reheat them the next day about 15 seconds in the microwave for a fresh baked flavor.
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