Apple Ring Muffins from 1950
2 cups sifted flour
1 1/2 teaspoons salt
1/4 cup sugar
3 teaspoons baking powder
2 eggs, well beaten
3/4 cup milk
2 tablespoons shortening, melted
3 to 4 tart apples
1/4 cup sugar
1 tablespoon cinnamon
2 tablespoons butter, melted
Sift together flour, salt, 1/4 cup sugar
and baking powder. Combine egg, milk and
shortening. Add to dry ingredinets, mixing
only enough to dampen all flour. Wash,
core and pare apples. Cut a 1/2-inch slice
from top and bottom of each apple. Chop
the slices and fold into flour mixture.
Fill well-greased large muffin pans half
full.
Cut remainder of each apple into rings
about 1/2-inch thick. Mix 1/4 cup sugar
and cinnamon. Dip apple rings into sugar
mixture. Place a slice of apple on top
of batter in each muffin cup. Bake at
425 degrees F., for 30 to 35 minutes
or until muffins and apples are done.
Brush apple rings with butter while hot.
Makes 10 to 12 large muffins.
Source: Salt Lake City Deseret News, Nov 12, 1950