Hot Apple Muffin Recipe

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Hot Apple Muffin Recipe

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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.

Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.

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Hot Apple Muffin

Ingredients

TOPPING

4 apples, red, medium,
1 dessert
3 tbsp sugar
2 tsp cinnamon, ground

MUFFIN BATTER

2 cup flour, all-purpose
1 tsp salt
1 tbsp baking powder
1/4 cup sugar
2 eggs
2/3 cup milk
1/4 cup butter, melted
1 cup apples, peeled, chopped,

Preparation

Contributed to the echo by: Jean Hores Originally from: BETTER BAKING
Hot Apple Muffins TOPPING: To prepare the topping, core and peel the
apples, keeping them whole. Cut each one into 4 to 5 thick rings. Mix
the sugar and cinnamon together and coat the apple rings. Reserve.

MUFFIN: Sift together the dry ingredients in a mixing bowl. In
another bowl beat the eggs, add the milk and melted butter. Stir the
liquid very quickly into the flour mixture - do not beat and do not
worry about lumps. Speed is essential. Fold in the chopped apples.
Fill 24 (5in.) greased muffins tins or paper cases, filled to
one-third, and put one cinnamon apple ring on each muffin.

Bake in a preheated hot oven 425F, for 15 to 25 minutes, until cooked.
Remove from tins and serve hot.

Servings: 24

Servings: 24