Quick & Easy Apple Muffins

"This is a simple recipe derived from an old Betty Crocker's Cookbook, published 1979. It is great for mornings when the kids don't want cereal or when you want them to have a healthier snack for school. The recipe is not low in fat, therefore more suited for active children. You can substitute a different oil to alter the flavor — do look for a "healthy" choice. I altered the recipe slightly to suit our tastes and simplified one of the steps, choosing to chop the apples instead of grating them. Vanilla sugar can be substituted with 1 c. sugar and 1/4 teaspoon vanilla extract. You can make vanilla sugar yourself by placing a vanilla bean into a sealable jar and covering it with sugar, let it set at least 24 hours. It makes a great flavouring. Always close the jar tightly to retain the aroma and remember to refill the sugar now and then. Best served immediately. (But, then again, they are gone quickly, anyway)"
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Ready In:
12 muffins




  • Preheat oven to 400°F/200°C Line muffin tin with muffin cups or grease the tin with some canola oil.
  • Beat the egg in a mixing bowl.
  • Add the milk and the rapeseed oil, stirring well.
  • Peel the apples. I slice chunks around the core, but you can core them the traditional way. Chop the apples finely. Stir chopped apples into the mixture, blending thoroughly.
  • Add the remaining ingredients. Stir until the dry ingredients are just moistened. (The batter will be very thick).
  • Pour the batter into the cups. Bake for approximately 20–25 minutes.
  • After baking, remove the muffins from the tin immediately. Serve hot and fresh.

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I am an illustrator (Parsons School of Design alumni) living, illustrating and designing in Germany, creating unique visuals for my clients. I believe in the American Way of doing things—hands on, with an open ear, a good heart and guaranteeing delivery of a product that pleases my clients.
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