 秋天是果實成熟的季節，帶上孩子全家去蘋果園摘蘋果吧，然後把親手從樹上摘下的蘋果做成點心，開心，東北部的天氣該轉涼了，玩烘培的時間到了，烤爐裏飄出的香味會永遠停留在孩子們和家人的記憶裏。
瑪芬原料 For the Muffins:
21/2 杯 中筋麵粉 2½ cups all-purpose flour
1 茶匙泡打粉 1 teaspoon baking powder
1 茶匙蘇打粉 1 teaspoon baking soda
1/2 茶匙鹽 ½ teaspoon salt
1 茶匙五香粉 1 teaspoon ground allspice
1 杯牛奶 1 cup milk
1/3 杯素油 1/3 cup vegetable oil
1/3 杯紅糖 1/3 cup light brown sugar
1 個雞蛋 1 egg
1茶匙香草精 1 teaspoon vanilla extract
1個蘋果 去核切碎 （大概1 1/2 杯）1 apple, peeled, cored and finely chopped (about 1½ cups chopped)
桂皮糖霜原料 For the Cinnamon-Sugar Crunch Topping:
3茶匙白糖 3 tablespoons granulated sugar
1/2茶匙桂皮粉 ½ teaspoon ground cinnamon
做法：Directions:
1. 烤爐加熱至350 F。Preheat oven to 350 degrees F. Line a standard muffin tin with paper liners; set aside.
2. 把前五樣幹原料拌勻 2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and allspice; set aside.
3. 加入濕原料拌勻 3. In a large bowl, whisk together the milk, oil, brown sugar, egg and vanilla extract until well combined and no lumps of brown sugar remain.
4. 把麵糊分到小盤至一半深度，加入蘋果塊， 再加入麵糊蓋住蘋果。4. Add the batter evenly between the muffin cups to half height. Add chopped apple. Top with batter to cover the apple.
5. 把糖和桂皮粉拌勻撒在麵糊上。5. Make the Cinnamon-Sugar Crunch Topping: Stir sugar and cinnamon until thoroughly combined, then spread evenly over the tops of each muffin.
6. 入烤爐前把空氣震出，烤15-20分鍾或插入牙簽拔出後沒有生粉粘連 , 取出放涼或乘熱吃都可以。6. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes in the muffin pan, then remove to a wire rack. Serve warm or at room temperature. Muffins can be stored in an airtight container at room temperature for up to 3 days, or in the freezer for up to 1 month.
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