Categories: Muffins
      Yield: 24 servings
 
----------------------------------TOPPING----------------------------------
      4    Apples, red, medium,                3 tb Sugar
           Dessert                             2 ts Cinnamon, ground

-------------------------------MUFFIN BATTER-------------------------------
      2 c  Flour, all-purpose                  2    Eggs
      1 ts Salt                              2/3 c  Milk
      1 tb Baking powder                     1/4 c  Butter, melted
    1/4 c  Sugar                               1 c  Apples, peeled, chopped,
 
  Contributed to the echo by: Jean Hores Originally from: BETTER BAKING Hot
  Apple Muffins TOPPING: To prepare the topping, core and peel the apples,
  keeping them whole. Cut each one into 4 to 5 thick rings. Mix the sugar and
  cinnamon together and coat the apple rings. Reserve.
  
  MUFFIN: Sift together the dry ingredients in a mixing bowl. In another bowl
  beat the eggs, add the milk and melted butter. Stir the liquid very quickly
  into the flour mixture - do not beat and do not worry about lumps. Speed is
  essential. Fold in the chopped apples. Fill 24 (5in.) greased muffins tins
  or paper cases, filled to one-third, and put one cinnamon apple ring on
  each muffin.
  
  Bake in a preheated hot oven 425F, for 15 to 25 minutes, until cooked.
  Remove from tins and serve hot.
  
  Servings: 24