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Source: The Love Of Baking (Robin Hood)
Prep Time: 10 min
Bake Time: 35 min
Makes: 12 servings
Freezes: Excellent (before coating with sugar)
Ingredients:
3 cups Robin Hood all purpose flour
1 tbsp. baking powder
1/4 tsp. baking soda
3/4 tsp. salt
3/4 cup Carnation regular or evaporated milk
1/3 cup plain yogurt
1/2 cup Crisco shortening
1/4 cup unsalted butter, softened
3/4 cup Redpath granulated sugar
2 eggs
2 tsp. vanilla extract
2 cups grated apple
Topping:
1 cup Redpath granulated sugar
1 tbsp. cinnamon
1/4 cup unsalted butter, melted
Method:
Preheat oven to 350F. Grease or line a 12 cup muffin pan with paper liners.
In a medium bowl, combine flour, baking powder, baking soda and salt. In separate bowl, mix milk and yogurt.
In a separate bowl, beat shortening, butter, and sugar together until light and fluffy. Add eggs, beating well after each addition. Add vanilla.
Mix in flour and yogurt mixtures with mixer on low, starting and ending with flour mixture and scraping the sides down between each addition. Fold in apple. Scoop batter into prepared muffin cups.
Bake for 30 to 35 minutes or until firm to the touch. Cool in pan on wire rack for 5 minutes.
Topping:
In a small bowl, combine sugar and cinnamon. While muffins are still hot, brush with butter. Roll each muffin in cinnamon sugar until thoroughly coated. Best served warm.
Prep Time: 10 min
Bake Time: 35 min
Makes: 12 servings
Freezes: Excellent (before coating with sugar)
Ingredients:
3 cups Robin Hood all purpose flour
1 tbsp. baking powder
1/4 tsp. baking soda
3/4 tsp. salt
3/4 cup Carnation regular or evaporated milk
1/3 cup plain yogurt
1/2 cup Crisco shortening
1/4 cup unsalted butter, softened
3/4 cup Redpath granulated sugar
2 eggs
2 tsp. vanilla extract
2 cups grated apple
Topping:
1 cup Redpath granulated sugar
1 tbsp. cinnamon
1/4 cup unsalted butter, melted
Method:
Preheat oven to 350F. Grease or line a 12 cup muffin pan with paper liners.
In a medium bowl, combine flour, baking powder, baking soda and salt. In separate bowl, mix milk and yogurt.
In a separate bowl, beat shortening, butter, and sugar together until light and fluffy. Add eggs, beating well after each addition. Add vanilla.
Mix in flour and yogurt mixtures with mixer on low, starting and ending with flour mixture and scraping the sides down between each addition. Fold in apple. Scoop batter into prepared muffin cups.
Bake for 30 to 35 minutes or until firm to the touch. Cool in pan on wire rack for 5 minutes.
Topping:
In a small bowl, combine sugar and cinnamon. While muffins are still hot, brush with butter. Roll each muffin in cinnamon sugar until thoroughly coated. Best served warm.
