One of the thing we’ve been making a lot of are these sweet fall mini-muffins. They are perfect for my daughter’s snack trap for school, or in the morning after her fruit and cereal. They come together in no time and are just the right size for her little hands. Try making them as a fun kid’s activity to share with your little one!
Ingredients:
- 3/4 c. sugar
- 1 stick unsalted butter, softened
- 2 eggs
- 1 c. all-purpose flour
- 1 t. baking soda
- 1 t. baking powder
- 1/2 t. ground cardamom
- 1/2 t. ground cinnamon
- 2 apples, coarsely grated
- 1 t. vanilla extract
- Yields about 24 mini-muffins
Preparation:
-
Preheat oven to 350ºF. Butter a 12 cup mini-muffin tin. You will bake with this twice.
- Beat together sugar and butter until light and fluffy. Add the eggs and continue to mix until completely combined. In a separate bowl, sift together the flour, baking soda, baking powder, cardamom and cinnamon. Then, add it to the wet ingredients with the mixer on low until flour is completely incorporated.
- Add in the apples and vanilla and mix through. Scraped down the sides of the mixing bowl.
- Fill each muffin tin until 3/4 full. Bake for about 25-30 minutes, or until the tops of the muffins spring back when touched. Cool on a wire rack and serve.
