Email to Kim Fall      

Recipe Categories: monmistysmom's HOME PAGEAPPETIZERS BakedBeans Beans BeanSalad Biscuits BREAD BREAKFAST Cabbage CAKESandPIES CASSEROLES Chicken ChickenSalad COOKIES Corn CROCKPOT DessertBreads DESSERTS Dips FISHandSEAFOOD FRUIT GelatinSalads Ham Italian MEATS Mexican Muffins Muffisn PastaSalad Pork Potatoes PotatoSalad POULTRY Puddings RICE Rolls SALADandDRESSING SAUCES SNACKS SOUPSandSTEWS VEGETABLES

Apple Nut Muffins




Source of Recipe


Taste of Home magazine






List of Ingredients



• 2 T. butter
  
• 1/3 c. packed brown sugar
  
• 1 T. all-purpose flour
  
• 1/2 t. ground cinnamon
  
• 1/8 to 1/4 t. ground nutmeg
  
• 2 c. diced peeled apples
  
• 1/2 c. finely chopped nuts
  
• MUFFINS:
  
• 3/4 c. butter, softened
  
• 1-1/2 c. sugar
  
• 3 eggs
  
• 1-1/2 t. vanilla extract
  
• 3-1/2 c. all-purpose flour
  
• 1-1/2 t. baking powder
  
• 1-1/2 t. baking soda
  
• 3/4 t. salt
  
• 1-1/2 c. (12 oz.) sour cream
  
• Cinnamon-sugar
  






Instructions



1. 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 tender, stirring frequently. Remove from the heat; stir in nuts. Cool.
   
2. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine dry ingredients; add to creamed mixture alternately with sour cream.
   
3. Spoon 1/4 cup-fuls of batter into greased jumbo muffin cups. Spoon apple mixture into the center of each (do not spread). Top with remaining batter. Sprinkle with cinnamon sugar.
   
4. Bake at 350 degrees for 25-27 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
   






Final Comments


Yield: 1 dozen jumbo muffins or 2 dozen regular muffins. EDITOR'S 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.