COOKING WITH THE SNAP: Apple Cinnamon Muffins
Editor’s Note: As the SNAP turns 140 this year, let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email firstname.lastname@example.org with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.
Apple Cinnamon Muffins
1 1/2 Cups all purpose flour
1/2 Cup white sugar
1/2 Cup packed brown sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/3 Cup vegetable oil
1 Large egg, beaten
1/3 Cup milk
1 Large, crisp apple – peeled, cored and chopped
Preheat oven to 350 degrees F. Line muffin pan with paper muffin cups.
Combine dry ingredients – flour, sugar, brown sugar, baking powder, cinnamon and salt. Stir until well blended.
Add wet ingredients – oil, egg & milk. Stir until combined.
Fold in apple pieces.
Divide batter between 12 muffin tins.
Bake 20 minutes or until a toothpick inserted in center of muffin comes out clean.
From the Kitchen of Lori Ivey