2 Wolferman's Cinnamon and Raisin
English Muffins, split and toasted
2 medium tart apples, such as
Granny Smith or Jonathan
2 tablespoons butter
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon plus
additional cinnamon for garnish, divided
Sweetened whipped cream

Core, peel and dice apples into 1/2 inch chunks. In a non-stick pan, saute the apples in butter over medium heat, stirring frequently until apples are tender. Add brown sugar and cinnamon. Saute, stirring frequently until most of the liquid has evaporated. Spoon apple mixture over each muffin half. Garnish with a dollop of whipped cream, then sprinkle lightly with cinnamon. Makes 4 servings