If you make a habit of visiting a nearby orchard to pick apples every fall, try making Easy Apple Cinnamon Muffins with some of your bounty. These muffins contain high levels of soluble and insoluble fiber, which help improve digestion and prevent high cholesterol. In addition, the sweet brown sugar and cinnamon flavors make them a delight to eat. This recipe yields approximately six muffins, but you can easily double or triple the recipe for a larger batch. Use Granny Smith apples, Golden Delicious or any of your favorite varieties.
Preheat the oven to 425 degrees Fahrenheit.
Cream granulated sugar and butter in medium-size mixing bowl.
Combine all-purpose flour, baking powder, ½ tsp. ground cinnamon and salt in a medium-sized mixing bowl, and stir well.
Beat the egg in a separate small mixing bowl, and add the milk. Whisk together until well combined.
Alternately add dry and wet ingredients to creamed butter and sugar, starting and ending with dry ingredients.
Peel and dice a large apple. Add the diced apple and chopped pecans to the combined mixture.
Spray a muffin pan lightly with cooking spray, and then spoon the batter into the muffin tin. Fill each one about one-fourth of the way full for the best results.
Mix together the remaining 1 tsp. cinnamon and brown sugar in another small mixing bowl. Sprinkle the mixture over the top of each muffin.
Place the pan in the preheated oven and bake for 15 to 20 minutes, or until a toothpick inserted in the center of the muffins comes out clean.
Remove the pan from the oven, transfer the apple cinnamon muffins to a cooling rack, allow to cool completely, and then serve. Store leftovers in an airtight container at room temperature for up to five days.