3/4 cups sugar
1 tsp cinnamon
1/2 tsps butter
In a skillet, melt the butter. Add the sugar and cinnamon – mix. Add the apples.
Saute the apples on low heat for about 20 minutes until syrupy and soft. The
apples should be pliable but not mushy. Remove from heat and drain – save the liquid.
For the muffin:
1 cup plus 1 tbsps flour
1/2 tsp apple pie spice
1/4 tsp baking powder
Mix the above together and set aside.
1 tbsps brown sugar
2 tbsps white sugar
1/4 tsp lemon zest
2 tbsps vegetable oil
4 tbsps milk
Beat altogether and then add the flour mixture and blend well.
Generously grease a 6 well muffin tin. Divide the dough evenly in the 6 wells.
Start making a flower out of the apples slices. I start by taking one sliced and rolling it up tightly and putting it in the center of each muffin well – this is the center of your rose. Then I take slices of apple and begin arranging them concentrically around the middle point out to the edge pushing the slices a bit down in the dough but leaving most of the apple above the dough with the peel sides always up – this adds a nice touch of color to the rose.
Bake at 350 for about 22 minutes
Cool in pan about 10 minutes and then remove. Use the reserved liquid from the apples saute as a sauce if you wish.