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Apple-Cinnamon Muffins

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Apple-Cinnamon Muffins recipe
photo by:
kraft
These scrumptious muffins are made with hot cereal, chopped fresh apples, apple juice and pumpkin pie spice.
time
prep:
10 min
total:
30 min
servings
total:
9
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what you need

1/3
cup sugar, divided
1-1/4
cups flour
1/2
cup creamy wheat (enriched farina) hot cereal (1-minute, 2-1/2-minute or 10-minute cook time), uncooked
1
Tbsp. CALUMET Baking Powder
1-1/2
tsp. pumpkin pie spice
1/2
tsp. salt
1/2
cup apple juice, divided
1/2
cup fat-free milk
1
 egg, slightly beaten
2
Tbsp. margarine or butter, melted
1
tsp. vanilla
1
cup chopped peeled apple

Make It

RESERVE 1 Tbsp. sugar. Mix remaining sugar, flour, cereal, baking powder, pumpkin pie spice and salt; set aside.

RESERVE 2 Tbsp. apple juice. Blend remaining juice, milk, egg, margarine and vanilla until well blended. Stir into dry ingredients just until moistened; stir in apple. Spoon into 9 greased 2-1/2-inch muffin pans, mounding slightly.

BAKE at 400°F for 18-20 minutes or until toothpick inserted in center comes out clean. Remove from pan; brush tops with reserved juice and sprinkle with reserved sugar. Serve warm.

Kraft Kitchens Tips

Storage Know-How
Store leftover muffins in the freezer. Place cooled muffins in a sealable plastic freezer bag and freeze for up to 6 months. Thaw at room temperature and reheat gently until warm.
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