Cinna-Ginger Apple English Muffins
This sweet ’lil breakfast treat is cinna-ginger-apple-rific!
2 Gala apples, peeled, cored and diced
5 tablespoons softened butter, divided
1 teaspoon cinnamon, divided
1 teaspoon ground ginger, divided
¼ cup brown sugar
2 tablespoons sugar
¼ cup chopped walnuts
2. Turn oven to broil. Split English muffins and lay them open on baking sheet. Combine the remaining cinnamon, ginger and softened butter with both sugars, and spread mixture on each muffin half. Place cookie sheet on middle rack in oven and broil for about 2 minutes, watching closely. Remove from oven and sprinkle with chopped walnuts. Return to oven and toast walnuts under broiler until golden (approximately 1 minute). Top each muffin with a scoop of cinnamon-ginger apples and serve.