A Recipe from From Pillsbury’s 15th Grand National – 100 NEW Bake-Off Recipes (1964)
About the Recipe
Just as every great banana bread recipe is mostly banana, this totally scrumptious take on an apple muffin is mostly apple. The result of the recipe and the insane amount of shredded apple is a super moist, tender crumb nestled under a slightly crunchy top. YUM! 10/10 this recipe is going right into breakfast rotation!
For more recipes in the Pillsbury Challenge, click here!
About the book
Yet again we’re getting a lovely progression of easy recipes that all look stunningly delicious. The ’60s are such a delightful time for home cooking. It’s like everyone decided to start to get adventurous at once. If anyone has any historical context for why this progression happened, I’d love to read more on it. #cookingnerd
About the glassware
I rarely get a chance to use my split-dishes, so it was fun to pull this out of the cupboard. In all truth, the cradle belongs to another dish, but I love the ultra-mod feel of it with these ’60s desserts. The dish itself is a Snack Server or Compass promotional dish from 1959. Is it possible that these Applets have been served in it before?!
1 1/2 c flour
2 t double-acting baking powder
1/2 t salt
1/2 t nutmeg
1/2 c sugar
1/3 c shortening
1/3 c milk
1 1/2 c pared, shredded apple
1/4 c butter, melted
1/2 c sugar
1 t cinnamon
Sift together flour, baking powder, salt, and nutmeg. Set aside.
Add sugar gradually to shortening, creaming well. Blend in the unbeaten egg; mix well.
Add milk alternately with dry ingredients. Stir in apple.
Fill well-greased muffin cups two-thirds full. Bake at 400*F for 20-25 minutes until golden brown. Remove from pan; cool 10 minutes. Dip in melted butter, then roll in mixture of cinnamon and sugar.
Serve warm or cold.