Direction :
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium-sized bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a separate, large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Slowly add the dry ingredients to the butter mixture, alternating with the milk, mixing just until combined.
In a small bowl, toss the diced apples with the brown sugar and cornstarch.
Gently fold the diced apples into the batter to make this delicious fall dessert recipe.
Rôti classique aux légumes
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