autumn harvest muffins
(2 ratings)
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.
(2 ratings)
yield
9 -12
prep time
10 Min
cook time
10 Min
method
Bake
Ingredients For autumn harvest muffins
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2 cbisquick
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2 Tbspcinnamon (more or less to taste)
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1 tspginger (more or less to taste)
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1 tspnutmeg (more or less to taste)
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1 Tbspapple pie spice (optional) (more or less to taste)
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1/2 cvanilla yogurt
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1 tspapple flavoring
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1/2 cginger ale
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1/2 capple pieces/almond slivers mixed
- ICING
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2 Tbspreal butter
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1/2 tspapple flavoring
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1/2 tspalmond extract
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1 cpowdered sugar (more or less for consistency)
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2 Tbsphalf and half (more or less for consistency)
How To Make autumn harvest muffins
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1Preheat oven to 450° F. Spray muffin or mini muffin pans liberally with a butter flavored spray.
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2In a large bowl, combine Bisquick, cinnamon, nutmeg and ginger. Add yogurt and stir just until blended. Add ginger ale and stir until well mixed.
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3Fold in mixture of apple pieces and slivered almonds (optional).
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4Scoop 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,
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5Bake at 450° for 10 minutes.
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6While muffins are baking, prepare the icing.
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7Cut 2 tablespoons of room temperature butter into 1 cup of powdered (confectioner's) sugar.
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8Add 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.
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9Remove muffins from oven. Place on serving tray while still very warm and drizzle with the apple almond icing.
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10Serve while still warm. These are great paired with homemade apple butter. YUMMY!
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