|Jonathan and I apple picking!|
1 1/2 cups all-purpose flour
3/4 cup brown sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/3 cup vegetable oil
1/3 cup milk
2 apples - peeled, cored and chopped
1/2 cup brown sugar
1/3 cup all-purpose flour
1/2 cup butter, cubed
1 1/2 teaspoons ground cinnamon
1 TBS chopped candies ginger
Preheat oven to 400 degrees F (200 degrees C). Grease six muffin cups or line with paper muffin liners.
Stir together 1 1/2 cup flour, 3/4 cup sugar, salt, baking powder, ginger and 1 teaspoon cinnamon. Mix in oil, egg and milk. Fold in apples. Spoon batter into prepared muffin cups, filling to the top of the cup.
In a small bowl, stir together 1/2 cup brown c sugar, 1/3 cup flour, butter and 1 1/2 teaspoons cinnamon. Mix together with fork and sprinkle over unbaked muffins.
Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.
To make caramel
1 cup sugar
1 stick butter
1 cup heavy cream
Melt sugar in heavy pan. Stir with wooden spoon. Watch carefully or it will burn. When melted add butter and allow to melt, then add cream. Stir until comes together. It takes about 3-4 minutes for this to happen.
When muffins are still warm cut slit in top and pour 1-2 TBS of caramel down into hole. I add more caramel once muffins have cooled. Enjoy!