Tuesday, April 2, 2013

Caramel Apple Mini Coffee Cakes

Call this what you will: muffins, mini coffee cakes or cupcakes - whatever they are, they sure are tasty! Perfect for anytime - breakfast, lunch or a special snack -  these little bundles of goodness are simple to prepare. I originally used a Trader Joe's whole-wheat biscuit mix and other ingredients, but found a pretty good recipe online that mimics it. I made large and mini muffins.

Caramel Apple Mini Coffee Cakes

Caramel Apple Mini Coffee Cakes
  • 2 c all-purpose or whole wheat flour
  • 1/2 c chopped pecans or walnuts
  • 3/4 c sugar
  • 2 tsp baking powder
  • 2 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 egg
  • 1 c 2 percent or low-fat milk
  • 1/4 c butter, melted
  • 2 tsp vanilla extract
  • 1/2 + cups peeled, diced tart apples
  • 1/2 c packed brown sugar
  • 1/2 c chopped pecans or walnuts
  • 3 tbsp melted butter
  • dash of cinnamon
  • a good, thick caramel ice cream topping
  1. In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. In a smaller bowl, whisk egg, milk, butter and vanilla. Pour liquid ingredients into flour mixture, stirring until just moistened. Stir in walnuts/pecans and diced apples.
  2. Fill paper-lined muffin cups three-quarters full. Combine topping ingredients EXCEPT CARAMEL TOPPING to form a streusel topping. Evenly sprinkle over batter. 
  3. Bake at 350 degrees for 20-25 minutes until a knife inserted into the muffin comes out clean. Cool for 5 minutes, remove from pan to wire rack and carefully pour over threads of the caramel topping. Serve warm or freeze and reheat. Yield: 12 to 14 muffins.

No comments:

Post a Comment