Prep 10 mins
Cook 25 mins
These muffins are really moist, keep well and freeze well. Sprinkle with cinnamon and sugar before baking if you like. You can also use this recipe to make two loaves of apple pie bread. Just love those apple recipes!! =)
- Preheat oven to 350F Grease two muffin tins Combine eggs, oil, vanilla Mix well.
- Combine dry ingredients Add to egg/oil mixture and mix well Stir in apples last.
- Bake for 20-25 mins.
Followed recipe exactly, and batter came out with consistancy of cookie dough. Added 1 1/4 cups vanilla yogurt to get to a batter thickness, then added apples and it came out just fine..
I made these and agree with Art Boone who said they come out too dry. I added 1/2 C. milk and 6 oz fat free vanilla yogurt to get the batter the right consistency. I also substituted shredded apple(not grated), 4 egg whites and 1 whole egg(instead of 3 whole eggs), used 1/2 whole wheat flour for the flour part and also substituted 1/2 C applesauce and 1/4 c. oil for the 3/4 c oil (I try to bake low fat) and only added 1 cup of sugar instead of 2 (they still came out sweet enough). These came out nice and moist. I ate 3 while my kids wanted chocolate chips in them, sorry kids you are out of luck. These make a nice semi healthy breakfast. Thanks!
I also love recipes with apples in them. These were yummy and moist as well. I sprinkled the tops with a mixture of cinnamon and sugar before I baked them. A great muffin for breakfast or anytime. Thanks for posting.