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
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| Caramel Apple Mini Coffee Cakes |
Ingredients
- 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
Preparation
- 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.
- Fill paper-lined muffin cups three-quarters full. Combine topping ingredients EXCEPT CARAMEL TOPPING to form a streusel topping. Evenly sprinkle over batter.
- 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.
