Apple Nut Muffins
|Apple juice/Milk||2⁄3 Cup (10.67 tbs) (Around 150 milliliter)|
|Vegetable oil||1⁄2 Cup (8 tbs) (Around 125 milliliter)|
|Vanilla||1 Teaspoon (Around 5 milliliter)|
|All-purpose flour||2 Cup (32 tbs) (Around 500 milliliter)|
|Granulated sugar||1⁄4 Cup (4 tbs) (Around 50 milliliter)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs) (Around 50 milliliter)|
|Baking powder||15 Milliliter (Around 15 milliliter)|
|Salt||1⁄2 Teaspoon (Around 2 milliliter)|
|Chopped nuts||1⁄2 Cup (8 tbs) (Around 125 milliliter)|
|Chopped peeled apple||1|
In a large bowl, beat together juice, oil, vanilla and egg.
Stir in flour, granulated sugar, brown sugar, baking powder and salt.
Mix just until moistened.
(Batter will be lumpy.) Stir in nuts and apple.
Spoon batter into prepared muffin tin, filling cups three-quarters full.
Sprinkle with Sugar-Cinnamon Mix.
Bake in preheated oven for 20 minutes or until golden brown.
HINT: To soften rock-hard brown sugar, put a piece of cut apple in the container.
Leave for one day, remove, and fluff up the sugar with a fork.