Hartstone Muffin Stones
Sunday was a baking/cooking day in the Karl household. We have more apples than we know what to do with, so I decided to get a jump start on the week by making my mother’s recipe for Apple Muffins. They are such a great breakfast treat for my children and husband. I can even pack them for a nutritious snack in their lunch box, if they’d rather have something else for breakfast. I used my Hartstone Pottery muffin stones and they looked so good that I had to take pictures! Thank goodness they taste as good as they look.
I love the muffin stones because the muffins bake evenly and are done according to the recipe bake time. I just spray a little non-stick cooking spray on the sides and bottoms of each muffin well, and fill to about 2/3 full. You don’t even need to use paper liners because they pop right out of the baking stones. Clean-up is easy, because all you have to do is rinse them and load them into your dishwasher.
Here is the recipe for the Apple Muffins (Makes about 12 large muffins):
- 1 egg, beaten
- `1/4 cup melted margarine
- 1/2 cup sugar
- 2 1/2 cups peeled and chopped apple
- 2 cups flour
- 4 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1 cup milk
Topping:
- 1 Tbs. sugar
- 1/2 tsp. cinnamon
- Pre-heat oven to 375 degrees. Combine egg, margarine, and sugar. Add apples and mix well. Combine flour, baking powder, salt, cinnamon, and nutmeg. Add the flout mixture to egg mixture, alternating with milk; beginning and ending with the flour mixture- stirring just to moisten. Fill muffin stones (that have been lightly coated with cooking spray) 2/3 full. Sprinkle with topping and bake at 375 degrees for 20-25 minutes.
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