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Apple Nut Muffins

List of Ingredients




Filling:

2 tablespoons butter or margarine
1/3 cup packed brown sugar
1 tablespoon flour
1/2 teaspoon ground cinnamon
1/8 to 1/4 teaspoon ground nutmeg
2 cups finely chopped peeled apples
1/2 cup finely chopped nuts

MUFFINS:

3/4 cup butter or margarine, softened
1 1/2 cups sugar
3 eggs
1 1/2 teaspoons vanilla extract
3 1/2 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups (12 ounces) sour cream
Cinnamon-sugar

Recipe



In a saucepan, melt butter. Stir in brown sugar, flour, cinnamon and nutmeg until smooth. Add apples; cook over medium-low heat for 10 minutes or until apples are tender, stirring frequently. Remove from the heat; stir in nuts. Set aside to cool.

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; add to the creamed mixture alternating with sour cream. Spoon 1/4 cupfuls of batter into greased jumbo muffins cups. Spoon apple mixture into the center of each (do not spread). Top with remaining batter. Sprinkle with cinnamon-sugar.

Bake at 350 degrees for 25-27 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Yield: 1 dozen jumbo muffins or 2 dozen regular muffins.

Note: If using regular-size muffin cups, fill cups half full with batter; add a rounded teaspoonful of apple mixture and remaining batter. Bake for 16-18 minutes.