Hey Amy!

This recipe was given to me from Aunt Barb.  As I have boasted in the past, she has the skills.  Our family affairs, like Christmas Eve, are chock full of a piece of heaven from her kitchen.  You may need to wait a few months to make this recipe as most of the world is not producing tart apples in this season.  However, I must share it during my breakfast week as it is a delightful addition to brunch or a perfect “out-the-door” breakfast item for you working boys and girls.  This recipe makes a couple dozen muffins, depending on how deep your muffin tins are and how full you fill them.

Ingredients:

1 1/2 c. flour
1/2 c. sugar
2 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. baking soda
1/4 tsp. salt
2 large, fresh eggs
1 c. sour cream
1/4 c. butter, melted
1 c. diced, tart apples

Preheat oven to 350.  Mix flour, sugar, baking powder, cinnamon, allspice, baking soda and salt in a large bowl.  Break eggs into separate bowl; add sour cream and melted butter.  Stir and add apples.  Mix flour mixture with egg mixture.  Fill greased muffin tins half full with batter and complete with topping (recipe below).  Bake for 20 minutes.

For topping combine:

1/2 c. chopped nuts (your choice)
1/4 c. flour
3 Tbsp. sugar
2 Tbsp. butter, softened
1/4 tsp. ground cinnamon

These are best enjoyed warm but can be reheated in the microslave if you make them for the work week.  As always, keep them sealed for freshness.  Enjoy!

xo–me

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