and decided on Caramel Apple Muffins. I like apples, and I like....make that love... caramel so it was a no-brainer. I think they're best served warm while the caramel is still gooey. I saved two for hubby, and of course I had to try one, er... two. And then I boxed up the rest for hubby to take to work with him to share.
Since I couldn't share them with you to taste, I'll share the recipe and you can make 'em yourself. How's that?
Fresh Caramel Apple Muffins
2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
2 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup milk (I used evaporated, but I think buttermilk would be fantastic)
1/4 cup melted butter
2 teaspoons vanilla extract
1/2 cup chopped, peeled tart apples (granny smith)
12 caramels, chopped
1/2 cup packed brown sugar
1/4 cup quick-cooking oats
3 Tablespoons melted butter
1 teaspoon ground cinnamon
Combine the flour, sugar, baking powder, cinnamon and salt in a large bowl.
Whisk the egg, milk, butter and vanilla and stir into dry ingredients just until moistened.
Fold in the apples and caramels.
Fill paper-lined muffin cups 3/4 full.Combine the topping ingredients; sprinkle over batter.
Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean.
Cool for 5 minutes before removing from pan to wire rack. Best served warm
Note: You should watch the time when baking these. Either my oven is wonky, or something, but mine were done before the suggested time. I would check at 15 minutes, and then gauge it from there.
Also, while still kind of warm, I'd remove that paper lining. Those melted caramels will make it stick and when it cools you'll either never get that paper off, or you'll mutilate your poor muffin... unless of course you like added fiber (i.e., paper!!) in your diet. LOL