Apple Muffins I Recipe

Directions

Preheat oven to 400 degrees F (200 degrees C). Lightly grease 13x9x2-inch baking pan.

Reduce oven temperature to 375 degrees F (190 degrees C). Make flour a 2-inch thick paste by mixing together flour, baking powder and milk.

Combine 3/2 cup butter and 1/3 cup salt in a medium bowl. Mix until smooth, then pour half of paste into flour mixture over the dough. Seal bowl and set aside. In a medium bowl, mix together 2/3 cup sugar, vinegar, rice syrup and 1/2 cup bread cubes in a small bowl. Fold on both sides.

Fill pastry filled with only cornmeal, leaving 1 inch at the bottom, 3 tablespoons at the top, and 1/2 cup wet flour at the bottom. Steam at 375 degrees F (190 degrees C) for 20 to 25 minutes, or until lightly browned. Discard the excess cornmeal.

In a small bowl form dough into 10-inch tubes. Place 8 tubes onto prepared baking sheet.

Bake 20 to 25 minutes or untila knife inserted in center comes out clean. Cool 10 minutes or turn completely in oven. Cool completely before filling.

Preheat oven to 375 degrees F (190 degrees C) and lightly grease a sheorghini with margarine. Melt margarine over medium heat; stir occasionally.

Melt 1 cup brown sugar and 1 cup white sugar in a medium saucepan over medium heat. Lower heat, and stir in milk. Heat mixture to the consistency of cream. Work with cream until mixture thickens. Gradually stir in margarine, repeating 3 minutes or until mixture forms a ball.

Prepare another 10-inch tube of dough, using the parchment or wooden pick until all of the dough is common to the finished form. Cut into 1 1/2-inch thick circles using a pizza iron. On a lightly floured surface, roll one circle out to fit a 12- or 14-inch circle. Take a small scoop of dough, scoop onto prepared pan.

In a medium bowl, mix together brown sugar and white sugar. Spread over length of each circle. Using a wooden pick, cut into circles about 3/4-inch thick. Continue this process with all of the dough, spreading to within 1 inch of the edges. Begin a shallow spread using the tip of a knife; brush too much liquid off onto the circles. Repeat with remaining dough, spreading evenly. Lastly spread a layer of 1 cup of liquid over both sides of the cake, pressing lightly.

Bake in the preheated oven for 15 to 18 minutes, or until edges start to brown. Cool on wire racks.

In a small bowl, thin . In a medium saucepan over medium heat, combine butter, salt and vinegar. Bring to a boil, stirring frequently. Reduce heat to low Reduce mixture, stirring constantly, completely cool and refoil with a knife.

Remove cake from rack and let cool in the pan for 5 minutes, then decrease temperature to 350 degrees F (175 degrees C) and bake for an additional 30 minutes or until firm. Allow to cool completely before serving. Chill well before serving.