Back in November, Megan baked Sweet Applets for our cookbook exchange. There was a misunderstanding, so I ended up making Apple Harvest Squares. To make us even, I went ahead and made the Sweet Applets. This is also my entry for this month’s Weekend Cookbook Challenge.

I don’t know why this recipe was listed in the cake section. This is definitely a muffin. Maybe because they used a cupcake pan for this? Or maybe the standards were different in 1964. I used McIntosh apples, chopped instead of shredded. I cut down on the topping, so the adjustments are listed below. Next time, I would consider adding chopped walnuts to the batter.

Sweet Applets

1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 cup sugar
1/3 cup butter
1 egg
1/3 cup milk
1 1/2 cups chopped or shredded apple
2 Tbsp butter, melted
2 Tbsp sugar
1/2 tsp cinnamon

1. Preheat oven to 400F. Line a muffin pan with 12 liners or grease cups well. Sift together flour, baking powder, salt, and nutmeg. Set aside.

2. Cream 1/3 cup butter and 1/2 cup sugar together. Beat in egg. Alternate between adding milk and dry ingredients. Stir in apple. Fill muffin cups two-thirds full.

3. Bake 20-25 minutes until golden brown and toothpick comes out clean when inserted in the middle. Let cool for 10 minutes. Meanwhile, melt 2 Tbsp butter in one bowl. Mix 2 Tbsp sugar and cinnamon in another. After 10 minutes is up, roll each muffin into the butter and then cinnamon-sugar mixture. Serve immediately.

Makes 12 muffins.

Source: Pillsbury’s 15th Grand National Bake-Off Recipes, 1964 p.23