Caramel Apple Muffins

If you have around 35 minutes to spend in the kitchen, Caramel Apple Muffins might be an excellent lacto ovo vegetarian recipe to try. This recipe serves 24. For 57 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains around 4g of protein, 5g of fat, and a total of 292 calories. If you have baking powder, granny smith apple, caramels, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Halloween. Plenty of people made this recipe, and 121 would say it hit the spot. It is brought to you by A Zesty Bite. It works well as a very budget friendly breakfast. Overall, this recipe earns a rather bad spoonacular score of 22%. Similar recipes include Caramel Apple Pumpkin Spice Muffins with Salted Caramel Glaze, Caramel Apple Muffins, and Caramel Apple Muffins.

Servings: 24

Preparation duration: 10 minutes

Cooking duration: 25 minutes

 

Ingredients:

1 1/2 tablespoons baking powder

1 3/4 cups buttermilk

caramel syrup for drizzle

14 ounce package caramels

2 large eggs, beaten

3 cups flour

1 granny smith apple, chopped

3/4 teaspoon salt

3/4 cup sugar

6 tablespoons unsalted butter, softened

2 teaspoons teaspoons vanilla extract

Equipment:

mixing bowl

oven

wooden spoon

muffin tray

Cooking instruction summary:

Preheat oven to 350 degrees F.In a mixing bowl add all the dry ingredientsand mix. Create a hole in the center of the bowl and add the wet ingredients. Mix with wooden spoon until all is wet but don't over mix. Slowly foldin the apple chunks.Line a muffin pan with muffins cups and fill with one scoop. Add a caramel piece and then add one more scoop of batter with another caramel piece on top. Repeat until all batter and caramels are used.Bake for 25 minutes or until lightly golden brown on top. Remove from the oven and allow to cool for 10 minutes. Drizzle the top with caramel syrup.

 

Step by step:


1. Preheat oven to 350 degrees F.In a mixing bowl add all the dry ingredientsand mix. Create a hole in the center of the bowl and add the wet ingredients.

2. Mix with wooden spoon until all is wet but don't over mix. Slowly foldin the apple chunks.Line a muffin pan with muffins cups and fill with one scoop.

3. Add a caramel piece and then add one more scoop of batter with another caramel piece on top. Repeat until all batter and caramels are used.

4. Bake for 25 minutes or until lightly golden brown on top.

5. Remove from the oven and allow to cool for 10 minutes.

6. Drizzle the top with caramel syrup.


Nutrition Information:

Quickview
292k Calories
4g Protein
5g Total Fat
59g Carbs
1% Health Score
Limit These
Calories
292k
15%

Fat
5g
8%

  Saturated Fat
2g
17%

Carbohydrates
59g
20%

  Sugar
18g
21%

Cholesterol
26mg
9%

Sodium
278mg
12%

Get Enough Of These
Protein
4g
8%

Phosphorus
130mg
13%

Vitamin B2
0.21mg
12%

Selenium
7µg
11%

Vitamin B1
0.16mg
10%

Calcium
102mg
10%

Folate
33µg
8%

Manganese
0.14mg
7%

Potassium
200mg
6%

Iron
0.98mg
5%

Vitamin B3
0.99mg
5%

Fiber
0.98g
4%

Vitamin B5
0.37mg
4%

Vitamin A
185IU
4%

Vitamin B12
0.21µg
3%

Magnesium
12mg
3%

Zinc
0.39mg
3%

Vitamin D
0.36µg
2%

Copper
0.05mg
2%

Vitamin B6
0.04mg
2%

Vitamin E
0.24mg
2%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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