Saturday, May 3, 2014

Apple Cinnamon Glaze Muffins (Upside Down Apple Muffins)

6 Tbsp. melted, butter
6 Tbsp. sugar
1 large apple peeled, diced thin

Into a 12 tin muffin pan put 1 tsp. of the melted butter.  Add 1 tsp. of sugar to each tin and sprinkle with cinnamon (to taste).  Divide the apple evenly between the tins. 

1 1/2 cups all purpose flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1/2 cup milk
1/4 cup melted butter

Preheat oven to 375 degrees.  Whisk together the flour, sugar, baking powder and salt.  To the beaten egg add milk and melted butter.  Stir liquid into dry mix.  Stir until batter is smooth.  Divide evenly between the muffin tins.  Bake 20-23 minutes.  Turn out of pan at once.  Serve warm or cold with butter.

Comments:  I found a version of this recipe in a 1950s pamphlet put out by the National Association of Margarine Manufacturers.  All of the recipes within this booklet called for margarine.  Well, in the 50s margarine was made a little differently than it is today.  Back then margarine was made from "highly refined vegetable oils and cultured pasteurized skim milk."  Most of the margarines you see on the grocery shelves are soft spreads and are made from a variety of ingredients making them not as easy to use when baking older recipes.  That is why I used butter instead of margarine.  The original recipe also called for cherries.  You would use a 1 lb. can of sweetened cherries, drained.  I decided to try this with apples and added the cinnamon.  Either way, this is another great 'oldie but goodie' recipe from the past.  It's simple and can be made with the apples, blueberries, strawberries, cherries, etc.  Think with Your Taste Buds when making this recipe.  Oh yeah!  If you have someone who likes cherries, another who likes blueberries, and yet another who likes apples, make your muffins by adding different fruits in some of the tins and other fruits in others.

Comments from Food Tester Carol:  We were rescued this week by Apple Cinnamon Glaze Muffins.  Coming home from a two-hour stretch of therapy and having no lunch, three of us arrived home to find these delightful muffins.  They were just right to bring our stamina - the chopped fruit on top, with just a hint of butter and sugar - just the way we used to experience our mom's pineapple upside down cake.  What a marvelous way to revive an old treat, present it with various fruits and a light cake muffin.  It looks more complex than it really is.  I believe Martha when she says it is simple to make, but oh so delicious.

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