PROUD ITALIAN COOK: Apple Cinnamon Muffins and "my" Master Carpenter

The recipe.. easy, ingredients.. basic, prep work..a snap!

What I do in the home "IS" in comparison, easy to what my husband does out in the field and on the job sites on any given day. He grew up at his fathers side learning the trade as a Master Carpenter.. but as the years went by he grew even more in his art, adding residential building and custom home design to his resume. And.. as many more years progressed he changed hats all together and now builds in the commercial sector.

So when I say I am proud and exited at his latest project, it's because I miss seeing him pick up a piece of wood, prep it, shape it, sand it, paint it and present it as a finished piece of art work. And more so, I guess I can also say I'm exited because the presentation is in our home!

For a job most appreciated and all his hard work that I'm so grateful for, filling the house with scents of apple cinnamon and making sure there is an ample supply of muffins in the basket is the least and most simple thing I can do.
That is..compared to what he has been doing.

This recipe is adapted from a recipe I have on my website for Zucchini Pineapple Bread. The cake recipe is basic, just exchanging chopped apples for the zucchini and pineapples. I also used bourbon vanilla instead of the rum, adding an 1/8 of a cup of apple juice to compensate for not having the pineapple.

For the streusel topping, I used 1/2 cup flour, 1/4 cup brown sugar, 1 tablespoon cinnamon, 3 tablespoons butter.
For the glaze topping, I used powdered sugar, a drizzle of milk, vanilla and cream cheese. Make sure it's thin enough to drizzle over the muffins when done.

*Often when I cook I don't use a recipe,
I do the taste and try test till it's just right! :)