Caramel Apple Crunch Muffins made with Bigelow Tea
 

Caramel Apple Crunch Muffins

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Ingredients:

6 Bigelow Vanilla Caramel Tea Bags
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

Instructions:

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.

Nutritional Information:

Caramel Apple Crunch Muffins
 

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