----------------------------------TOPPING---------------------------------- 4 Apples, red, medium,

Dessert 3 tb Sugar

2 ts Cinnamon, ground

-------------------------------MUFFIN BATTER------------------------------- 2 c Flour, all-purpose

1 ts Salt

1 tb Baking powder

1/4 c Sugar

2 Eggs

2/3 c Milk

1/4 c Butter, melted

1 c Apples, peeled, chopped,

Contributed to the echo by: Jean Hores Originally from: BETTER BAKING Hot Apple Muffins TOPPING: To prepare the topping, core and peel the apples, keeping them whole. Cut each one into 4 to 5 thick rings. Mix the sugar and cinnamon together and coat the apple rings. Reserve. MUFFIN: Sift together the dry ingredients in a mixing bowl. In another bowl beat the eggs, add the milk and melted butter. Stir the liquid very quickly into the flour mixture - do not beat and do not worry about lumps. Speed is essential. Fold in the chopped apples. Fill 24 (5in.) greased muffins tins or paper cases, filled to one-third, and put one cinnamon apple ring on each muffin. Bake in a preheated hot oven 425F, for 15 to 25 minutes, until cooked. Remove from tins and serve hot. Servings: 24