Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
3/4
teaspoon ground cinnamon
1
tablespoon sugar
1
egg
1/2
cup applesauce
1/2
teaspoon baking powder
1/2
cup chopped cored peeled apples
Preparation
Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Place paper baking cup in each of 12 regular-size muffin cups. In small bowl, mix 1/4 teaspoon of the cinnamon and the sugar. Set aside.
In large bowl, break up cookie dough.
Add egg, applesauce, remaining 1/2 teaspoon cinnamon and the baking powder. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH EGG.) Beat with electric mixer on medium speed about 1 minute or until well blended. Stir in apples. Divide batter evenly among muffin cups.
Bake 18 to 28 minutes or until toothpick inserted in center comes out clean. Immediately sprinkle each muffin with cinnamon-sugar mixture. Cool 3 minutes; remove from pan to cooling rack.
