Apple Date Muffins Recipes

EASY APPLE CINNAMON MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease six muffin cups or line with paper muffin liners.
• Stir together 1 1/2 cup flour, 3/4 cup sugar, salt, baking powder and 1 teaspoon cinnamon. Mix in oil, egg and milk. Fold in apples. Spoon batter into prepared muffin cups, filling to the top of the cup.
• In a small bowl, stir together 1/2 cup sugar, 1/3 cup flour, butter and 1 1/2 teaspoons cinnamon. Mix together with fork and sprinkle over unbaked muffins.
• Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.

DATE MUFFINS

Steps:

• Place dates in a small bowl and add boiling water; let stand for 10 minutes (do not drain). Meanwhile, in a small bowl, beat shortening and sugar until crumbly, about 2 minutes. Beat in egg. , Add dates; beat on low speed until blended. Combine the flour, baking powder, baking soda and cinnamon; stir into date mixture with a wooden spoon just until blended. Stir in walnuts., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Muffins may be frozen for up to 3 months.

APPLE DATE MUFFINS

Steps:

• Preheat oven to 375°F.
• In a lg bowl combine the whole wheat and all purpose flours, bran, baking powder, baking soda and cinnamon. Stir in the dates.
• In another bowl, beat the egg substitute with sugar and oil until well mixed, then stir in the milk and apple.
• Pour into the flour mixture and stir just enough to moisten, being careful not to overmix.
• Spoon into nonstick or paper-lined medium muffin tins, filling almost to the top.
• Bake in the preheated 375°F oven for about 20 minute or until firm to the touch.

STICKY DATE & APPLE MUFFINS

Steps:

• Preheat oven to 180 deg celciuis. Place your silicone muffin form onto a metal tray.
• Cut the dates into small pieces with a kitchen scissors.
• Peel, core and quarter the apple, then cut into smaller pieces.
• Melt the butter in a microwave safe 1 litre jug for 1 minute on high.
• (800 watts) & set aside.
• Sift the flour & baking powder into a large bowl. Stir in the sugar and coconut with a spoon.
• Whisk the egg and sour cream into the cooled butter.
• Using a spatula fold the fruit and wet ingredients through the flour mix until well combined.
• Spoon the mixture into your muffin form, filling each one to the top. Bake for 25 minutes, or until golden brown and firm. Allow to stand for 3 minutes before turning out.
• Serve drizzled with the light caramel sauce.
• LIGHT CARAMEL SAUCE.
• Combine the ingredients in a 1 litre microwave safe jug. Microwave for 4 minutes, uncovered, on medium high (650 watts), stirring regularly until the sauce lightly coats the back of a spoon. Serve warm.
• NOTES:.
• Work quickly once the wet & dry ingredients are combined. The quicker the muffin is in the oven, the better the end result. Do not over mix, however this particular mixture is very thick (to produce a nice sticky muffin) and does need a thorough stirring to combine ingredients. Will keep well for 2 days stored in an airtight container.
• I add a teaspoon of balsamic vinegar or balsamic glaze to the caramel sauce once cooked- it cuts through the sweetness.
• For the sour cream I just add a teaspoon of vinegar to normal cream if I don't have sour cream.

APPLE NUT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 24 muffin cups.
• In a large bowl, cream together butter and 1 1/2 cup sugar. Beat in eggs and vanilla. Combine flour, baking powder, baking soda and salt. Stir into the creamed mixture alternately with sour cream. Fold in apple pie filling and walnuts. Spoon batter into prepared muffin cups. Combine 1/4 cup sugar and cinnamon; sprinkle over the muffins.
• Bake in preheated oven for 16 to 18 minutes, until a toothpick inserted into the center of a muffin comes out clean.