Ingredients
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1 3/4 cups unbleached flour or 1 3/4 cups all-purpose flour
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1 1/2 teaspoons baking powder (aluminum-free if available)
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1 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup butter, softened
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1 cup sugar
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1 cup apple butter (homemade if available)
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1 teaspoon vanilla
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2 tablespoons lemon juice
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1 (5 ounce) can evaporated milk
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sugar, to sprinkle
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1 egg
Instructions
- In a small mixing bowl stir together the flour, baking powder, baking soda and salt; set aside.
- In a large mixing bowl cream the butter and sugar until fluffy.
- Add the egg to the sugar mixture; beat well.
- Beat in the apple butter and vanilla.
- Stir lemon juice into the evaporated milk.
- Beating at low speed, alternately add the flour and the milk mixtures to the apple butter mixture until just combined.
- The less you mix the more tender the crumb.
- Grease or line with baking papers, 24 muffin cups.
- Fill each cup 2/3 full.
- Sprinkle lightly with sugar.
- Bake at 350F for 20-25 minutes.
- Cool on wire racks.