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Apple-cinnamon Muffins

  • Prep Time: 10 Minutes, Total Time: 30 Minutes
  • Serving Size: 9
  • 1/3 cup Sugar, Divided
  • 1-1/4 cups Flour
  • 1/2 cup Creamy Wheat (enriched Farina) Hot Cereal (1 Minute, Two & Half Minutes Or 10 Minutes Cook Time), Uncooked
  • 1 tablespoon CALUMET Baking Powder
  • 1-1/2 teaspoons Pumpkin Pie Spice
  • 1/2 teaspoon Salt
  • 1/2 cup Apple Juice, Divided
  • 1/2 cup Fat-free Milk
  • 1 Egg, Slightly Beaten
  • 2 tablespoons Margarine Or Butter, Melted
  • 1 tablespoon Vanilla
  • 1 cup Chopped Peeled Apple

  • RESERVE 1 Tbsp. sugar. Mix remaining sugar, flour, cereal, baking powder, pumpkin pie spice and salt; set aside.

    RESERVE 2 Tbsp. apple juice. Blend remaining juice, milk, egg, margarine and vanilla until well blended. Stir into dry ingredients just until moistened; stir in apple. Spoon into 9 greased 2-1/2-inch muffin pans, mounding slightly. BAKE at 400°F for 18-20 minutes or until toothpick inserted in center comes out clean. Remove from pan; brush tops with reserved juice and sprinkle with reserved sugar. Serve warm.

    KRAFT KITCHENS TIPS

    Storage Know-How:

    Store leftover muffins in the freezer. Place cooled muffins in a sealable plastic freezer bag and freeze for up to 6 months. Thaw at room temperature and reheat gently until warm.

    RECIPE COURTESY OF KRAFT FOODS