These muffins are like a ‘doughnut’ and can be frozen (before you add the topping). Try them….love this one.
- 3 cups flour
- 1 tbsp. baking powder
- 1/4 tsp. baking soda
- pinch of salt
- 3/4 cup evaporated milk
- 1/3 cup yogurt
- 1/2 Crisco shortening
- 1/4 (generous) cup softened butter
- 3/4 cup sugar
- 2 large eggs, room temperature
- 2 tsp. vanilla
- 2 cups grated apple
- 1 cup sugar
- 1 tbsp. cinnamon
- 1/4 cup melted butter
Preheat oven to 350 degrees and prepare muffin tin (12 cup) with Pam spray or use liners. In a bowl combine the flour, baking powder, baking soda and salt. Mix well.
In a small bowl whisk together the evaporated milk and yogurt.
In electric mixer beat the shortening, butter and sugar together until light and fluffy. Add the eggs, beating well after each one. Add the vanilla.
With the mixer on low speed, add the flour mixture and yogurt mixture alternating each one. Fold in the apple and spoon into the muffin tin.
Bake for about 30 minutes or until firm to the touch. Remove from oven and cool on a rack for 5 minutes before removing.
In a small bowl, combine the dry topping ingredients and while the muffins are still hot, brush with the melted butter and roll each muffin in the cinnamon sugar until well coated. If you can make them last long enough to serve warm, you have done a great job.