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CARAMEL-APPLE MUFFINS




Source of Recipe


Mark


List of Ingredients




12-14 small apples (about 3 lbs)
2 cups sugar
1 cup vegetable oil
3 lg eggs, lightly beaten
2 tsp vanilla extract
3 cups all-purpose flour
2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
2 1/2 cups chopped pecans, toasted and divided
Quick Caramel Frosting (recipe below)



Recipe



Peel, core and cut 4 apples into 24 (1/4" thick) rings. Saute apple rings in batches, in a lightly greased skillet over med. heat 1 to 2 minutes on each side or until lightly browned. Remove from skillet, and place 1 apple ring in the bottom of each of 24 lightly greased muffin pan cups.

Peal and finely chop enough remaining apples to equal 3 cups. Set aside.

Stir together sugar and next 3 ingredients in a large bowl.

Stir together flour and next 3 ingredientss; add to sugar mixture, stirring just until blended. (Batter will be stiff) Fold in finely chopped apples and 1 cup pecans.

Spoon batter evenly over apple rings in muffin pan cups, filling cups three-quarters full.

Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan and cool, apple rings up, on a wire rack.

Press the handle of a wooden spoon gently into the center of each apple ring, forming a 1 inch deep indentation in the muffins. Spoon warm Quick Caramel Frosting evenly over muffins, filling indentations. Sprinkle evenly with remaining 1 1/2 cups chopped pecans. Makes 2 dozen. Prep: 30 min., Cook: 4 min. per batch, Bake: 25 min.

Caramel-Apple Coffee Cakes: Omit apple rings, and prepare apple muffin batter as directed. Divide batter evenly between 2 greased and floured 8-inch round baking pans. Bake at 350 degrees for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Remove from pans, and cool on wire racks. Spoon warm Quick Caramel Frosting evenly over coffee cakes; sprinkle evenly with remaining 1 1/2 cups pecans. Makes 16 servings. Prep: 20 min., Bake 50 min.

Quick Caramel Frosting

2 14-oz cans sweetened condensed milk
1/2 cup firmly packed light brown sugar
1/2 cup butter
1 tsp vanilla extract

Place all ingredients in a heavy 3-qt saucepan; bring to a boil, stirring constantly over medium-low heat. Cook, stirring constantly, 3 to 5 minutes or until mixture reaches a pudding-like thickness. Remove from heat.
Quick Caramel-Pecan Frosting: Prepare Quick Caramel Frosting as directed; remove from heat, and stir in 1 1/2 cups chopped toasted pecans.
Quick Caramel-Coconut-Pecan Frosting: Prepare Quick Caramel Frosting as directed; stir in 1 1/2 cups sweetened flaked coconut and 1 1/2 cups chopped toasted pecans.
Apple Bread: Omit apple rings, Quick Caramel Frosting, and 1/2 cups pecans on top. Prepare apple muffin batter as directed. Divide batter evenly between 2 greased and floured 9 x 5 inch loaf pans. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Remove from pans, and cool on wire racks. Makes two 9-inch loaves. Prep: 20 min., Bake: 1 hr.