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Apple Ginger Muffcakes

Apple Ginger Muffcakes

Apple Ginger Muffcakes

Total time:  40 minutes.

Original by Tried & Tasted’s Paper Chef September: Apple Ginger Cupcakes

Two apples, diced
1 stick of butter
3 inches fresh ginger root, minced
1 T cinnamon

1 1/2 c flour
1/4 c vegetable oil
1/4 c plain yogurt
1/4 c milk
1 eggs
3/4 c sugar
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp white distilled vinegar
1/2 tsp vanilla extract

Makes 12.

Preheat oven to 350F.

In a large nonstick frying pan, melt one stick of butter on medium-high heat.  Add ginger root and cook 3-5 minutes until slightly softened.  Stir in cinnamon and apples until well coated.  Turn off heat and set aside.

In a medium bowl, whisk together flour, salt and baking soda.  Set aside.  In a large mixing bowl, beat together egg and all wet ingredients.  Stir in sugar until well adapted (about 10 strokes).  Add dry mix and stir until just damp (about 40 strokes).  Fold in apples and ginger.

Bake 25-30 minutes or until a toothpick comes out mostly clean.

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