Welcome to Apple Trees, this site is fanatical about anything to do with apples and apple trees. Our fanaticism started when we planted our dwarf apple tree in our small back garden. Gradually, this became an obsession and to cut a long story short, we bought some land and started our own orchard.

To say our apple trees are our passion would be an understatement. We will be gradually adding lots of photos and apple trees articles, including growing apple tree guides, guide on dwarf apples trees, apple recipes, apple tree growing and much more!

You will be able to buy apple trees here also! Apple trees for sale around the UK will be listed, as will review guides and how to buy apple trees.

3 Responses to “Looking For A Delicious Apple And Cinnamon Muffin Recipe?”Apple trees

1. I wonder
   January 22nd, 2010 - 3:42 am

   This is my grandmothers recipe been in the family for years. Very light fluffy and has that strong apple flavor.
   1 1/2 cups all-purpose flour
   3/4 cup white sugar
   1/2 teaspoon salt
   2 teaspoons baking powder
   1 teaspoon ground cinnamon
   1/3 cup vegetable oil
   1 egg
   1/3 cup milk
   2 apples – peeled, cored and chopped
   1/2 cup white sugar
   1/3 cup all-purpose flour
   1/2 cup butter, cubed
   1 1/2 teaspoons ground cinnamon
   Preheat oven to 400 degrees F (200 degrees C). Grease six muffin cups or line with paper muffin liners.
   Stir together 1 1/2 cup flour, 3/4 cup sugar, salt, baking powder and 1 teaspoon cinnamon. Mix in oil, egg and milk. Fold in apples. Spoon batter into prepared muffin cups, filling to the top of the cup.
   In a small bowl, stir together 1/2 cup sugar, 1/3 cup flour, butter and 1 1/2 teaspoons cinnamon. Mix together with fork and sprinkle over unbaked muffins.
   Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.

   APPLE TREES
   Looking For A Delicious Apple And Cinnamon Muffin Recipe?
2. Chef
   January 22nd, 2010 - 4:19 am

   One bella, one cup apples, a little sprinkle of cinnamon.

   APPLE TREES
   Looking For A Delicious Apple And Cinnamon Muffin Recipe?
3. allexgir
   January 22nd, 2010 - 7:16 am

   I have made the first recipe listed.I am going to try the second one.
   Just subsitute apples,cranberries or whatever for the blueberries.I also
   toss the fruit with a little flour before adding to the batter.
   Blueberry Lemon Muffins
   9 to 12 muffins
   These make the best blueberry muffins I have ever made. They peak
   nice and
   are so moist and tender just like at the bakery. The recipe is from
   Bernard Clayton’s Complete Book of Small Breads.
   Ingredients:
   1 1/2 cups all-purpose flour
   2 teaspoons baking powder
   1 teaspoon salt
   1/4 cup sugar
   1 egg
   3/4 cup milk
   1/3 cup vegetable oil
   1 cup blueberries, fresh or frozen
   1/2 tablespoon lemon zest,opt.
   GLAZE:
   2 tablespoons butter, melted
   1/4 cup sugar, to glaze
   Preheat oven to 400°. Sift the flour into a mixing bowl and add baking
   powder, salt, and sugar. In a small bowl, crack the egg and beat with
   a
   wire whisk or fork for 10 seconds. Add milk and oil to the egg and
   stir to
   blend. Make a well in the flour and pour in the egg-milk mixture.
   Stir as
   little as possible to moisten the flour. Set the batter aside for a
   moment
   while mixing the blueberries with the lemon zest. Fold the berry mix
   into
   the muffin mix, again stir gently and as little as possible. Spoon
   batter
   into the tins to three-fourths full. Put muffins in 400° oven and set
   timer
   for 20 minutes. It may take them an additional 5 minutes to become
   golden
   brown. Check at 15 minutes and if they are browning too quickly,
   place on
   bottom shelf or cover with a length of aluminum foil or brown paper.
   When
   the muffins are baked, cool for 5 minutes. Run a knife around the
   edges of
   each. Tilt the tray and gently lift each muffin from its tin. Dip the
   top
   of each lightly in the melted butter and then in the sugar or cinnamon sugar. The
   muffins can
   be held overnight and heated for eating the following day. They can
   also be
   frozen, but fresh-baked are best.
   Jumbo Crumbly Blueberry Muffins
   Recipe from: Diner Desserts
   These oversized muffins, packed with blueberry flavor are often found
   under cake keepers on diner counters They are best made when the
   berries are in season, June through August, but are still delicious
   when made with individually quick-frozen berries (not the ones packed
   in syrup)
   Makes: 6 large muffins
   Crumble Topping
   1/2 cup all-purpose flour
   1 teaspoon ground cinnamon
   1/2 cup firmly packed light brown sugar
   1/4 cup (1/2 stick) unsalted butter, slightly softened and cut into
   1/2-inch pieces
   Blueberry Muffins
   1 cup fresh or frozen (unthawed) blueberries
   2 cups plus 1 tablespoon all-purpose flour
   2/3 cup granulated sugar
   2 teaspoons baking powder
   1/4 teaspoon baking soda
   1/2 teaspoon ground cinnamon
   1/4 teaspoon salt
   1 large egg
   1 cup buttermilk
   1 teaspoon vanilla extract
   6 tablespoons (3/4 stick) unsalted butter, melted and cooled
   To make the crumble topping, in a medium bowl, stir together the
   flour, cinnamon, and brown sugar. Add the butter pieces and stir and
   mash the mixture with a fork until the topping is crumbly. Set aside.
   To make the blueberry muffins, preheat the oven to 350 degrees F.
   Generously butter six 8-ounce jumbo muffin cups. If using fresh
   blueberries, rinse and thoroughly dry the berries. In a small bowl,
   toss the fresh or frozen berries with the 1 tablespoon flour.
   In a large bowl, stir together the 2 cups flour, sugar, baking
   powder, baking soda, cinnamon, and salt. Make a well in the center.
   In a medium bowl, whisk together the egg and buttermilk until
   combined. Whisk in the vanilla and melted butter. Pour the buttermilk
   mixture into the well. Begin stirring the liquids, gradually drawing
   the dry ingredients into the well until they are almost, but not
   quite, combined. Add the blueberries and fold in just to distribute
   evenly. Do not overmix. Evenly divide the batter among the 6 prepared
   muffin cups. Evenly divide the crumble topping among the muffins,
   sprinkling it on top (about 1/4 cup for each muffin).
   Bake the muffins for 30 to 35 minutes, or until a toothpick inserted
   into the center of a muffin comes out clean. Cool in the pan on a
   wire rack for 10 minutes, then carefully turn out onto the rack.
   Serve warm, or cool completely. Store in an airtight container at
   room temperature for up to 2 days.

   APPLE TREES
   Looking For A Delicious Apple And Cinnamon Muffin Recipe?