Page 150 - UMass2018_CookBook

Ingredients
Award-Winning
Vermont Apple
Muffins
Provost Family, Winchendon, MA
“Our family enjoys apple picking, heading home, baking together and enjoying a warm muffin with apple cider. Maureen won the Vermont Apple Bake Off (non-professional breads and muffins) in 1993. Although Vermont Macs were used, crisp apples
from Massachusetts are equally tasty!” — Provost Family
Preparation
1. Preheat oven to 400°F. Line two 12-cup muffin pans with paper liners.
2. To make the apples, in a large sauce- pan over medium-high heat, combine the apples, brown sugar, cinnamon and butter. Cover and steam for about 2 minutes. Set aside.
3. In a large bowl, stir together the flour, baking soda, salt, brown sugar, cinnamon and cloves.
4. In a medium bowl, beat together the eggs, milk and melted butter. Add to the flour mixture and stir until combined, then fold in the apple mixture. Spoon the batter into the prepared muffin cups.
Makes 24 muffins
FOR THE APPLES:
3 cups chopped crisp apples (peeled or unpeeled)
1⁄4 cup packed light brown sugar
2 teaspoons ground cinnamon
4 tablespoons unsalted butter, melted
4 cups all-purpose flour 2 tablespoons baking soda 1 teaspoon salt 1 cup packed
light brown sugar
2 teaspoons ground cinnamon
1⁄2 teaspoon ground cloves 2 large eggs 2 cups milk 2⁄3 cup unsalted butter,
melted
FOR THE TOPPING:
1⁄2 cup packed light brown sugar
2 teaspoons ground cinnamon
1⁄2 teaspoon ground cloves (optional)
138 | TASTE OF HOME