Makes 24-26 regular sized muffins
Batter
Combine and Stir well
3 eggs - beaten well
3/4 c. vegetable oil
1/3 c. sugar
1 and 1/2 c. diced apples - skin on
1/2 c. canned milk - or cream
2 c. flour
3/4 c. oats
4 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. ginger
1/2 tsp. nutmeg
1 tsp. salt
Spoon batter into 24-26 papered muffin cups and
set aside while you make the topping.
These rise a lot so don't over fill.
Topping
Melt together and stir until bubbly
6 Tlbs. margarine
3/4 c. brown sugar
4 Tlbs. canned milk
Turn off heat and add these - 1/4 c. chopped nuts,
and 2 tsp. vanilla
Spoon topping equally over unbaked muffins.
Bake for 13-15 minutes, at 360' - or until a
toothpick comes out clean.
Remove from pan while warm, but be careful
- topping is sticky and hot.
Cool slightly before serving.
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