Tasty and moist. I only added 1t cinnamon to the wet mixture, and changed to 1/2c white sugar and 1/2c brown sugar. White sugar would work fine if you don't have brown. I always prepare wet mixture first when baking, to allow for all ingredients to come to room temp. I used 2 med. Fuji apples, peeled and diced in very small pieces, which came to 2c apples. 1)In a medium bowl, mix apples with sugar to allow them to macerate while preparing other ingredients. In a small bowl whip up to 3 eggs (for extra moisture) with vanilla, as if you were
whipping scrambled eggs, then add to apple mixture. Mix in 1 t cinnamon, and blend well. 2)In another bowl, sift flour and dry ingredients through a wire mesh food strainer, and blend well. Make a deep well in the flour mixture, and add the wet batter, mix together well. 3)I always use my hands when making crumb topping, smoothing out any hard lumps of brown sugar. 4)Use cupcake liners if you have them, rather than greasing the pan. If your oven tends to run hot, turn temp. down to 350. This is a very good, basic recipe. You can add raisins, chopped walnuts, or use a few over-ripe bananas in place of apples the next time around.
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Tasty and moist. I only added 1t cinnamon to the wet mixture, and changed to 1/2c white sugar...