Ingredients
-
3 1/2
-
2
-
1
-
1
-
1
-
2
-
1 1/2
-
1
-
3
-
1/2
-
-
-
-
-
Directions
Apple & Toasted Pecan Muffins, Nice, crumbly type muffin with an addicting taste You can get 2 dozen regular size muffins or about 4 dozen mini muffins The original recipe suggests baking for 20-30 minutes, but I like these done a little more so they get crispy around the edges , I made these as written I think that there was way too much oil in the recipe By the time I went to get the second batch ready for the oven, the oil had pooled around the remaining batter The paper liners from the first batch are all greasy When I tested the first batch, the toothpick came out clean I just tasted one Although the flavor is good, the muffin didn’t taste like it was done I was hoping that to take these to a brunch today but these are too iffy for me to give out :(, Wonderful Fall muffins I made 12 and that ask for a cup of sugar, used a 1/2 cup of Splenda and that was right on the money It also ask for 3/4 cup of oil, used 1 4 cup of oil and a 1/2 cup of unsweetened applesauce That cut back on the fat and was a grand addition to the muffin flavor used twice of amount of pecans just because I love them I got a pic of the 10 remaining muffins after we sampled while I still could, lol These will not be around long!
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Steps
|
1
Done
|
Mix Together Four, Sugar, Salt, Baking Soda and Cinnamon in a Large Bowl. |
|
2
Done
|
in Another Bowl, Combine Eggs, Oil and Vanilla. |
|
3
Done
|
Add Egg and Oil Mixture to the Dry Ingredients and Stir Until Moistened. |
|
4
Done
|
Fold in Apples and Pecans. |
|
5
Done
|
Fill Greased & Floured or Paper Lined Muffin Tins About 1/2 Full. |
|
6
Done
|
Bake For 30-35 Minutes at 350f or Until Wooden Toothpick Inserted in the Middle Comes Out Clean. |
