Teatime Apple Muffins
from the kitchen of Sharmagne Leland-St John

2 cups all-purpose flour
1 teaspoon salt
1 tablespoon non-aluminium baking powder
¼ cup sugar
½ teaspoon apple pie spice
2 eggs, beaten
⅔ cup half-and-half
¼ cup melted butter
1 ½ cups peeled, finely chopped Honeycrisp apples (or Fuji)

Preheat the oven to 425° F

Grease the muffin tins. Sift the flour, salt and baking powder together
into a large mixing bowl.   Whisk in the sugar and spices. In a smaller
bowl, beat the eggs with the half-and-half then mix in the melted butter.
Stir the liquid quickly into the flour mixture. It should be lumpy. Do not
over mix. Immediately fold in the chopped apples.

Spoon the mixture into the greased muffin tins to about ⅓ full.

Bake for 15 to 20 minutes or until they have risen and are golden brown
on top. Remove from the tins and serve warm with apple butter or honey
butter.

Yields 2 dozen muffins.


 

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