2 eggs
6 cups apples, peeled and cored (2 medallions)
1 1/3 cups brown sugar
2 teaspoons cinnamon powder
1/2 teaspoon baking soda
1/2 cup cider vinegar
1/2 teaspoon lemon juice
1/2 teaspoon brown sugar
1 teaspoon vanilla extract
1 egg
1 egg, beaten
Preheat oven to 275 degrees F (135 degrees C). Grease eight muffin cups or line with paper muffin liners. Place apple wedges in each cup. Pour syrup over apple wedges. Bake in preheated oven for 15 minutes or until apples are tender. Remove apple wedges, and let cool completely.
While muffins are warm press lemon juice, brown sugar, cinnamon powder, baking soda and vinegar into skillet. While the pans are warm, combine lemon juice mixture with lemon mixture. Gradually mix, stirring constantly, until product is bubbly and coats the back of a metal spoon. Gently stir lemon lemon juice/brown sugar mixture into apple mixture, but do not overwhelm. Fold peach mixture into apple mixture until well blended. Add egg and egg, mixing just until incorporated. Pour apricot jam mixture over muffins.
Bake of sides until golden brown. Dust with brown sugar syrup before serving.