Apple Muffin Puffs

Apple Muffin Puffs are more elegant than most muffins because they’re dipped in melted butter and then rolled in cinnamon and sugar while they’re still hot from the oven. They are nothing less than heavenly with a moist, finely textured center that contrasts with the outside crunch of cinnamon sugar and the essence of apple. I often serve them in charming, or theme appropriate, cupcake papers (as pictured) for a prettier presentation along with a steaming cup of hot tea or cider. Served with champagne, Apple Muffin Puffs offer unique fare for a brunch or wedding shower. This recipe is one of over 200 apple recipes in my cookbook, Sweet Apple Temptations.

Apple Muffin Puffs

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup granulated white sugar
1/3 cup shortening
1 egg, well-beaten
1/4 cup milk
3/4 cup Cameo, Fuji or Braeburn apples, peeled and grated
1/2 cup granulated white sugar
1 teaspoon ground cinnamon
1/2 cup butter or margarine

Preheat oven to 350° Sift together flour, baking powder, salt, nutmeg and 1/2 cup granulated white sugar. Cut 1/3 cup shortening into flour mixture until crumbly; set aside.

Combine egg, milk and grated apple; add flour mixture to egg mixture all at once; mix quickly and thoroughly.

Grease muffin pan and fill each cup 2/3 full. Bake for 25-30 minutes, or until golden brown.

In a small bowl, combine 1/2 cup granulated white sugar and 1 teaspoon cinnamon; set aside. Melt 1/2 cup butter or margarine; set aside.

When the puffs are cooked, remove from pan and roll in melted butter or margarine while still warm; then roll in 1/2 cup granulated white sugar and cinnamon mixture. Serve warm.

Yield: 12 puffs

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