18 regular muffins
Directions
The delicious crumb topping makes these muffins taste like miniature
coffee cakes. Good at tea time and also for brunch. Cool at least 1
hour before serving.
Topping
1/2 cup chopped walnuts 1/4 cup all-purpose flour 3 tablespoons
granulated sugar 2 tablespoons butter, at room temperature 1/4
teaspoon ground cinnamon
Batter
1 1/2 cups all-purpose flour 1/2 cup granulated sugar 2 teaspoons
baking powder 1 teaspoon ground cinnamon 1/4 teaspoon baking soda 1/4
teaspoon salt 2 large eggs 1 cup sour cream 1/4 cup (1/2 stick)
butter, melted 1 cup diced unpeeled apple, preferably a tart apple
such as Granny Smith or Greenings
Heat oven to 375 F. Grease muffin cups or use foil baking cups.
Put streusel topping ingredients into a medium-size bowl. Mix with a
fork, then crumble with fingers until mixture looks like chopped
walnuts.
To make the muffin batter, thoroughly mix fllour, sugar, baking
powder, cinnamon, allspice, baking soda, and salt in a large bowl.
Break eggs into another bowl. Add sour cream and melted butter, and
whisk until well blended. Stir in diced apple.
Pour egg mixture over flour mixture and fold in just until dry
ingredients are moistened.
Scoop batter into muffin cups. Top each muffin with about 2 teaspoons
of the streusel topping.
Bake 20 to 25 minutes, or until browned. A toothpick inserted into the
center should come out clean. Remove from pans and let cool at least
1 hour before serving.
Source: Muffins By Elizabeth Alston
Servings: 6 servings
Apple Streusel Muffins Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Breads; Fruit; German
The History of Recipes
Academics have tracked the existance of recipes way back into ancient history, at least as far back as ancient Egypt, and potentially, even further back. In practice though, sadly, these early cookbooks were just primitive hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe in existence, according to Professor Solomon Katz, are a few ancient tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. During Roman times around 25BC a man called Apicius compiled some scripts detailing recipes enjoyed by his fellow Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and afters, something we still use today. He also tells us how the Roman chefs used a good variety of spices, including many that are still in use today for example bay, rue and parsley. During the succeeding few hundred years, the rich families of Europe competed to serve up the most exotic meals, and as a consequence, the best chefs and their collection of recipes were highly sought after. Notwithstanding that, it wasn`t until the 1800s that cooking and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and recording recipes of the day. By the arrival of the 1900s, recipe books were highly popular mostly due to more people being able to read, people having increased leisure time and being a little richer. Like it or not, the introduction of television brought us TV cooks and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes such as those found on this web site. |
We hope you enjoy this Apple Streusel Muffins recipe.
