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Apple Baby Bunting Muffins




Source of Recipe


by Joy Ruehl, a wwr newsletter reader


Recipe Introduction


This recipe is fashioned for the Gastroflex 6 cup muffin pan because
of its unique qualities, allowing less fat needed, and wonderful ease
of cleanup. And I find that I can lift these muffins out of the pan
almost immediately out of the oven with my fingers! This recipe
satisfies those on a low fat/low sugar diet if no added toppings are
consumed by the "dieter." It is important to allow these to
sufficiently brown and dry a bit before removing from the oven - time
enough to get all diners to the table! Recipe may be doubled for more
than 3 persons.


List of Ingredients




Apple Baby Bunting Muffins

1 medium/small apple (Fuji or Gala)
1 Tbs lemon juice
1/2 tsp cinnamon or 5 spice powder
1 Tbs finely chopped pecans or walnuts
1 Tbs brown sugar

Cut apple in half, and each half in thirds. Core and partially peel
each piece. Coat apple pieces well with lemon juice. Mix remaining
ingredients well and roll apple pieces until well-coated. Set aside.

Batter

2 lg. eggs
1/2 cup milk (1 or 2% OK)
2 Tbs mix of flaked wheat germ and wheat bran
or ground flax seed,
1/2 cup bread flour
1/2 tsp salt (or less)

Whisk above in medium bowl just until blended. Prepare 6 cup
Gastroflex muffin pan with one second butter-flavored spray in bottom
of each section. Place pan on flat baking sheet. Divide batter
evenly among the 6 sections. Drop one coated apple piece into each
section, gently pushing to bottom so batter begins to cover top.
Butter-spray each top one second. Place sheet in center of cold oven.
Set control for 400 degrees F. Do not open oven for minimum of 25 -
30 minutes, or until tops have a 1 very deep brown crust. Turn off
oven and allow to set another 5 minutes. Remove for immediate
serving, with or without butter or/and preserves, or --

Optional Addition

Mix 3 Tbs cream cheese with 3/4 cup powdered sugar and, gradually, 2-3
Tbs milk or cream and 1/2 tsp vanilla until very smooth. Drizzle with
spoon on top of each hot "bunting" on serving plate or serve in small
individual ramekins for "dipping." Serves 2 or 3.

Recipe