Apple Nut Muffins
| 2 | tablespoons butter | 1/3 | cup packed brown sugar |
| 1 | tablespoon all-purpose flour | 1/2 | teaspoon ground cinnamon |
| 1/4 | teaspoon ground nutmeg | 2 | cups diced peeled apples |
| 1/2 | cup finely chopped nuts | | |
| MUFFINS: | | |
| 1-1/2 | cups sugar | 3 | eggs |
| 1-1/2 | teaspoons vanilla extract | 3-1/2 | cups all-purpose flour |
| 1-1/2 | teaspoons baking powder | 1-1/2 | teaspoons baking soda |
| 3/4 | teaspoon salt | 1-1/2 | cups sour cream |
| 3/4 | cup butter, softened | | |
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In saucepan, melt butter. Stir in brown sugar, flour, cinnamon, & nutmeg until smooth. Add apples; cook over medium-low heat for 10 minutes or until tender, stirring frequently. Remove from heat; stir in nuts. Cool. In a bowl, cream butter & 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. Spoon 1/4 cupfuls of batter into greased jumbo muffin tins. 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 5 minutes before removing from pans. Makes 1 dozen jumbo muffins or 2 dozen regular muffins. NOTE: If using regular-size muffin cups, fill cups half with batter; add a rounded teaspoon of apple mixture & remaining batter. Bake for 16-18 minutes.
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