Apple Jack Recipe in Muffin Form
My kids die over Apple Jacks cereal. I don’t know quite what it is but they flip. It was actually (sad as it may be) one of our son’s favorite treats when he was little, like 2 1/2. I can still hear his sweet little voice say “apple yacks”. So, so so sweet. Anyhow, when I came across this cinnamon apple muffins recipe, I knew I had to try it out and make it it my own to see if I could replicate the taste of Apple Jacks in a healthier form and I’ll be gosh darned if I didn’t get it done. This apple dessert is a sweet, moist clone of Apple Jacks cereal. If you’re family loves this popular morning treat, then they’re sure to love these muffins, too. On a side note, I am sure this could be considered apple butter bread in a muffin form, too? Maybe, just maybe. And, next I need to tackle how to make apple butter, because I hear that that’s the bomb diggity too. Anyhow, without further ado, my Apple Jacks Recipe in muffin form. First, you’ll want to use a pastry blender to mix up your brown sugar, flour and margarine. As you can see I used my hand mixer on low to crumble this mixture. It does the trick if your pastry blender is out of service. Like mine. 
Once you’ve added all of your ingredients including the egg, buttermilk and more, you’ll have this mix. 
But first I need to tell you about the greatest invention for apples ever. This apple peeler peels, removes the core of the apple and cuts it. It’s the best thing in the world if your kids/grandkids love apples, like my kiddos do. Makes peeling them a breeze (they don’t like the skin of the apple). 
It’s so easy . . . 
Now, ingredients and recipe:
Combine 1 1/3 cups cups flour, brown sugar and margarine in a large bowl. Mix with a pastry blender until mixture is consistency of fine crumbs. Set aside 1/4 cup for topping add remaining flour baking powder baking soda cinnamon and salt to same bowl. Mix well. Slowly stir in milk or butter milk egg vanilla and apples stir until just moistened. Evenly divide batter among 16 greased muffin cups. Sprinkle with preserved topping bake at 400° for 20 to 24 minutes or until a toothpick inserted in center comes out clean. Makes 16 muffins.