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 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