Caramel Apple Crunch Muffins
6 Bigelow Vanilla Caramel Tea
1 cup boiling water
1¾ cups unbleached all-purpose flour
½ cup sugar
3 tsp. baking powder
½ tsp. salt
½ tsp. freshly grated nutmeg
1 cup grated tart apple
½ cup melted butter
1 egg (beaten)
½ cup apple sauce or apple butter
Light or dark brown sugar
Recipe submitted by Heather Kennedy
Bigelow Recipe Contest 2011
Preheat oven to 375˚F. Grease muffin
tin or line with paper cups.
Place 6 Bigelow Vanilla Caramel Tea
Bags in a heat proof measuring cup. Add freshly boiled
water to the 1 cup line. Place a lid or plate on top of the
cup to hold in the heat while the tea steeps for 3 minutes.
Remove lid and tea bags - resist urge to squeeze the bags!
Set aside the tea concentrate to cool.
Combine in large bowl flour, sugar, baking powder, salt and
nutmeg. Peel and grate 1 large firm tart apple to make one
cup of grated apple. Add to flour mixture and stir to break
up clusters of apple. Set aside.
Combine melted butter, egg, tea concentrate and apple sauce OR
apple butter. Make a well in the dry ingredients and add wet
ingredients. Stir just until everything is moistened but
don't over mix. Fill muffin cups ¾ full.
Sprinkle each muffin before baking with a pinch of light or dark
brown sugar for the "crunch".
Bake for 20-22 minutes. Remove to rack and allow to cool
for a few minutes before removing from pan.