APPLE BUTTER MUFFINS

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Apple Butter Muffins image

These were a lunchroom favorite for the year I helped cook at a Lutheran School. No need to add spices - they are in the apple butter. Note: Some reviewers shared that these do not rise much and that they made only 18 muffins rather than 24.

Provided by Acerast

Categories     Quick Breads

Time 40m

Yield 18-24 muffins

Number Of Ingredients 12

1 3/4 cups unbleached flour or 1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder (aluminum-free if available)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
1 egg
1 cup apple butter (homemade if available)
1 teaspoon vanilla
2 tablespoons lemon juice
1 (5 ounce) can evaporated milk
sugar, to sprinkle

Steps:

  • In a small mixing bowl stir together the flour, baking powder, baking soda and salt; set aside.
  • In a large mixing bowl cream the butter and sugar until fluffy.
  • Add the egg to the sugar mixture; beat well.
  • Beat in the apple butter and vanilla.
  • Stir lemon juice into the evaporated milk.
  • Beating at low speed, alternately add the flour and the milk mixtures to the apple butter mixture until just combined.
  • The less you mix the more tender the crumb.
  • Grease or line with baking papers, 24 muffin cups.
  • Fill each cup 2/3 full.
  • Sprinkle lightly with sugar.
  • Bake at 350F for 20-25 minutes.
  • Cool on wire racks.

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