AUTUMN HARVEST MUFFINS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Autumn Harvest Muffins image

This recipe is an adaptation from a recipe posted by Teresa Jacobson. I have tweaked and adjusted to create a more robust flavor with a nod to apple pie.

Provided by Raquel Beltz

Categories     Other Breakfast

Time 20m

Number Of Ingredients 15

2 c bisquick
2 Tbsp cinnamon (more or less to taste)
1 tsp ginger (more or less to taste)
1 tsp nutmeg (more or less to taste)
1 Tbsp apple pie spice (optional) (more or less to taste)
1/2 c vanilla yogurt
1 tsp apple flavoring
1/2 c ginger ale
1/2 c apple pieces/almond slivers mixed
ICING
2 Tbsp real butter
1/2 tsp apple flavoring
1/2 tsp almond extract
1 c powdered sugar (more or less for consistency)
2 Tbsp half and half (more or less for consistency)

Steps:

  • 1. Preheat oven to 450° F. Spray muffin or mini muffin pans liberally with a butter flavored spray.
  • 2. In a large bowl, combine Bisquick, cinnamon, nutmeg and ginger. Add yogurt and stir just until blended. Add ginger ale and stir until well mixed.
  • 3. Fold in mixture of apple pieces and slivered almonds (optional).
  • 4. Scoop heaping spoonfuls into prepared muffin pans (regular or mini). As this is a stiff dough, you can fill a bit fuller than you would normally fill a muffin pan,
  • 5. Bake at 450° for 10 minutes.
  • 6. While muffins are baking, prepare the icing.
  • 7. Cut 2 tablespoons of room temperature butter into 1 cup of powdered (confectioner's) sugar.
  • 8. Add almond and apple flavoring. Blend well. Add half and half and stir until smooth. (You may need to adjust powdered sugar and/or half and half) Microwave for 10 seconds to create perfect drizzle.
  • 9. Remove muffins from oven. Place on serving tray while still very warm and drizzle with the apple almond icing.
  • 10. Serve while still warm. These are great paired with homemade apple butter. YUMMY!

There are no comments yet!