October 15, 2010

Fresh Apple Maple Muffins

A delicious recipe we made using the fresh picked apples we recently got. These are so moist, I didn't make the additional glaze. I baked the muffins and then wrap each one in plastic wrap and store them in a big ziplock bag in the freezer. They are perfect to pop in a lunch box!

Fresh Apple Maple Muffins
1 1/3 c flour
1 c quick-cooking oats
2/3 c sugar
1 Tbsp baking powder
1½ tsp ground cinnamon
½ c milk
1/3 c melted butter
¼ c maple syrup
1 egg, slightly beaten
2 c chopped, peeled apples
12 pecan halves (optional)

Preheat oven to 400°F. Grease 12-cup muffin tin or line with paper liners. In a large bowl, whisk together dry ingredients (through cinnamon). In a small bowl, mix milk, butter, syrup and egg; stir into dry ingredients and mix just until moistened. Fold in apples. Fill prepared muffin cups ¾-full (this is easiest to do when you use an ice cream scoop). Top each with a pecan half. Bake 18 to 20 minutes or until muffins test done. Cool in pan for 10 minutes before removing to wire rack to cool completely.

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