In our part of the world, September brings the first fine apples and the first cool mornings — it’s the right time, in other words, for breakfast built around an apple cinnamon muffin.
12 muffins; 20 mgs. of sodium per muffin
Ingredients:
- 2 cups flour
- 2 eggs
- 2 tsps. low sodium baking powder (see archive)
- 3/4 cups milk
- 3 tblsps. melted butter
- 1/4 cup sugar
- 1 tbsp. cinnamon
- 2 medium apples, peeled cored and diced
Directions: Stir the dry ingredients together in a large bowl. Add the milk and stir until all the dry ingredients are moist. Do not overmix. Add the apples, butter and the eggs and stir to incorporate. Let the batter rest while you heat the oven to 400 degrees. When the oven is hot, drop the batter into cups of a greased muffin tin, filling to just below the top of each cup. Bake for 25 minutes or until the tops have browned and a tooth pick inserted into the center of a muffin comes out clean.