Time for another monthly installment of Secret Recipe Club!
This month I was assigned the blog Cook with Sara.
Sara is a Midwestener with a love of cooking! She has a fabulous array of recipe on her blog!
You guys know I love to bake but this Apple Slaw also caught my eye.It was definitely very hard to choose what to make!
Knowing that fall is gently knocking on our door, I wanted to get a head start on my fall baking! This recipe is one that Sara actually came up with herself after needing to use up some apple pie filling in her pantry. I actually decided to add just a little cinnamon and nutmeg to the batter to amp up the apple filling. This would also be a great recipe to do with any type of pie filing!
This muffin was PERFECT! Light and airy, not heavy, tasted wonderful, had a nice crunch from the topping AND even got the approval of Cole and my future brother in law. The mini-muffins I made were completely gone before I could even get one! Everyone in my house loved these muffins!
Apple Pie Muffins
recipe adapted from this recipe at Cook with Sara
1 cup sugar
1 tsp. vanilla
2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/8 tsp. nutmeg
1 can apple pie filling
1/4 cup flour
1/4 cup brown sugar
1/4 cup oatmeal
1/4 cup walnuts, finely chopped
1 tsp. cinnamon
2 Tbsp. chilled butter, cut into small pieces
- Pre-heat oven to 350 degrees.
- Cream together the butter and sugar.
- Add vanilla and eggs to the sugar and butter mixture.
- Gradually add the flour, baking soda,cinnamon, nutmeg, and salt.
- Mix just until combined.
- Add the apple pie filling and beat well until apples are chopped up.
- Spoon batter into 12-16 muffin cups. (I had enough batter for 12 mini muffins and 15 normal size muffins.)
- To prepare streusel: combine the flour, brown sugar, oatmeal, walnuts, and cinnamon in a small bowl. Using fingers or two forks, cut in butter to flour mixture until it resembles coarse crumbs. Spoon topping onto muffin batter.
- Bake at 350 for 25-30 minutes.
- Cool on a wire rack.