Forbidden Fruit Muffins with Cin-ful Buttercream Frosting - Jun 10th, 2014
You may have noticed that things look different around here. My wife said I need to spice things up in the blogging department. She suggested a new outfit (something a little sexier) and a bit of exhibitionism — you know, some photos to titillate readers. So, I’ve given the blog a bit of an overhaul.
Enough with the administrative stuff, it’s time to share more of my wife’s muffin recipes. Another popular recipe in our house is my wife’s apple muffins. Sometimes, when she’s feeling particularly naughty, she’ll also make a batch of cinnamon buttercream icing to accompany these muffins. Without the frosting, these muffins are great as a quick breakfast snack on the go, but coated in sweet buttery goodness these muffins go from instant breakfast to mouthwatering dessert. This wickedly good recipe rightly deserves the name Forbidden Fruit Muffins with Cin-ful Buttercream Frosting.
Here’s what you’ll need for my wife’s Forbidden Fruit Muffins (Apple Muffins):
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup butter
- 1 cup cane sugar
- 2 eggs
- 1 tsp vanilla
- 3/4 cup peeled and shredded apple
- 3/4 cup diced apple
And here’s what you’ll need for my wife’s Cin-ful Buttercream Frosting (Cinnamon Buttercream Frosting):- 1/2 cup butter, room temperature
- 3 1/2 cups powdered (icing) sugar
- 3-4 tbsps milk (coconut or soy can be substituted)
- 1 tsp vanilla
- 1 tsp cinnamon
