I know it is still a little warm where I live but in some places there are signs of fall which means it is time to start making apple recipes with cinnamon and raisins and other such ingredients. I know people with digestive difficulties like I have are supposed to stay away from cinnamon, but there is only a small amount in this recipe and it didn't seem to cause any problems for me. These take some time to make but are so worth the effort when you smell them baking in the oven.
Apple Muffins with an X on Top
Dough
1 1/2 cups plus 2 tblsp. flour
2 tblsp. sugar (I used Splenda)
1/2 tsp. salt
1 tsp. baking powder
1/8 tsp. baking soda
1/2 stick (4 tblsp.) cold margarine, cubed
1 egg yolk
1/2 cup lactose free milk
1 tblsp. maple syrup
Filling
3/4 cup peeled, finely chopped tart apples
1/4 cup raisins
1 1/2 tsp. apple cider or apple juice
1/4 cup sugar or Splenda
1/1/2 flour
1/8 tsp. cinnamon
1/8 tsp. salt
1/4 cup finely chopped almonds
Topping
2 tblsp. sugar
1/8 tsp. cinnamon
1 1/2 tsp. stick margarine, melted
For the muffins mix the dry ingredients together and work the cold butter in until crumbly with a pastry mixer or two knives. In a separate bowl mix the egg, milk, maple syrup and flour mixture together just until the dough comes together. Refrigerate the dough for 5 minutes.
Meanwhile, in a large microwave safe bowl combine the apples, raisins, cider, sugar, flour, and salt mixing well and microwaving on high for 1 to 2 minutes until the apples are almost tender. Mix in the almonds and set aside to cool to room temperature.
To assemble, preheat the oven to 375F. Put muffin liners in twelve muffin tins. Generously flour a working surface and roll out the dough to 1/2" thick. Using a 3 1/2" biscuit cutter, cut twelve biscuits. You may need to roll out the left over dough several times to get twelve biscuits. Roll each biscuit into a 5" circle. Hold each circle in your palm and with the other hand top with a rounded tablespoonful of the apple mixture. Bring up the edges to enclose the filling and pinch the edges to seal tightly.
Place the seam side down and repeat until all the muffins are done. Brush each muffin with the melted margarine followed by the sugar/cinnamon mixture. With a pair of scissors, cut an X in the top of each muffin.
Bake a 375F for 20-30 or until golden brown. Cool before removing to a rack. Makes 12 muffins.
