Apples in Breads
Reading edition
Apple spice muffins
12 muffins
¾ cup milk 1 egg, beaten ¼ cup melted fat 2 cups unsifted flour ½ cup sugar 1 tablespoon baking powder ½ teaspoon salt 1 teaspoon cinnamon 1 cup finely chopped apples ¼ cup raisins
Add milk to egg; stir in fat.
Mix dry ingredients thoroughly; stir in apples and raisins.
Add liquid mixture and stir just until most of the dry ingredients are moistened. Do not overmix; batter should be lumpy.
Fill greased muffin tins two-thirds full.
Bake at 400° F. (hot oven) 20 to 25 minutes until golden brown.
Apple coffeecake
9 servings, 3 by 3 inches each
½ cup light brown sugar 2 tablespoons flour 2 tablespoons butter or margarine 1 to 2 teaspoons cinnamon, as desired ½ to ¾; cup sugar, as desired ¼ cup shortening 1 egg ½ cup milk 1½ cups unsifted flour 2 teaspoons baking powder ½ teaspoon salt 2 cups thinly sliced apples
Blend together the brown sugar, 2 tablespoons flour, butter or margarine, and cinnamon.
In another bowl, combine sugar, shortening, and egg; beat thoroughly. Stir in milk.
Mix 1½ cups flour, baking powder, and salt thoroughly; stir into egg mixture just until smooth.
Spread half the batter in a greased 9-inch square pan; cover with half the apples; top with half the brown sugar mixture. Repeat.
Bake at 375° F. (moderate oven) for 45 to 50 minutes or until cake is set.
NOTE: If preferred, put all the batter in the pan at once. Arrange apples on top of the batter and sprinkle with brown sugar mixture.
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