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Preheat oven to 350°. Lightly grease two muffin pans and set aside (you
may have enough batter for more than 24 muffins). Peel, core and slice the
apples. Cut into good-sized chunks, about 1 inch in size. In a large bowl,
beat the eggs with an electric mixer until fluffy. Add the oil and beat until
combined. Add the VANILLA EXTRACT, ALMOND EXTRACT, baking soda, salt and
CINNAMON. Beat until thoroughly mixed. Next, add the flour and sugar and
mix on low just to blend. Then turn the mixer to high and beat until mixture
is smooth. The batter will be very thick. Fold in the chopped apples, mixing
by hand so the apples do not get too broken up. Divide the mixture between
the two muffin pans. Since the batter is so thick, it is easiest to spoon
the batter into the pans. To prepare the topping, combine flour, sugar
and CINNAMON in a small bowl. Cut the butter into the mixture with a fork
until all ingredients are moist and crumbly. If you don't mind a little mess,
it is faster to use your hands. Sprinkle equal amounts of topping on each
muffin. Bake for about 20-25 minutes on the center rack of the oven. The
muffins should feel fairly firm when touched in the middle, or bake an extra
5 minutes. Remove from the oven and place on a cooling rack. Let cool for 5
minutes before removing from the pans.
Prep. time: 10 minutes
Baking time: 20-25 minutes
Yield: 24-28 muffins
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