These muffins are absolutely amazing. I made them for the kids to try as an after school snack and they loved them. My youngest daughter and I are making 4 dozen of them to day to freeze for future breakfast.
Do you know of any good non-dairy dry milk alternatives? I have a child with dairy allergies and haven’t been able to use dry milk from my food storage.
These look super yummy!
I made these, and they’re delicious and wonderful even without the streusal topping 🙂
I ended up needing more water than the recipe called for. I think the issue is that if you use the 3/4 cup water for the egg and milk to hydrate the apples, the will apples will soak up a good amount of the water and then you won’t have enough to properly hydrate the eggs and milk.
Using only the water called for in the recipe left me with a dry crumbly mess. I ended up having to add extra water until the dough was the right consistency (I’m guessing maybe a 1/2 cup).
Next time I make this recipe I’m going to use more water than called for to hydrate my apples and then measure the soaking liquid to get the right amount for the dry egg & milk.
But I’ll definitely be making this again…..and soon.
These muffins are absolutely amazing. I made them for the kids to try as an after school snack and they loved them. My youngest daughter and I are making 4 dozen of them to day to freeze for future breakfast.
Do you know of any good non-dairy dry milk alternatives? I have a child with dairy allergies and haven’t been able to use dry milk from my food storage.
These look super yummy!
I made these, and they’re delicious and wonderful even without the streusal topping 🙂
I ended up needing more water than the recipe called for. I think the issue is that if you use the 3/4 cup water for the egg and milk to hydrate the apples, the will apples will soak up a good amount of the water and then you won’t have enough to properly hydrate the eggs and milk.
Using only the water called for in the recipe left me with a dry crumbly mess. I ended up having to add extra water until the dough was the right consistency (I’m guessing maybe a 1/2 cup).
Next time I make this recipe I’m going to use more water than called for to hydrate my apples and then measure the soaking liquid to get the right amount for the dry egg & milk.
But I’ll definitely be making this again…..and soon.