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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This is an old favorite of mine that I've made for the last 20 years or so. I think the original came from a magazine, and I tweaked it a bit to suit my tastes. If you don't have pecans, feel free to use walnuts. Ingredients:
2 medium apples, peeled & chopped (should be 2 cups) |
1 1/2 cups pecans, coarsely chopped |
2 tablespoons sugar |
1 1/2 teaspoons cinnamon |
3 cups whole wheat flour |
3/4 cup sugar |
1 1/2 teaspoons cinnamon |
3 teaspoons baking powder |
1/2 teaspoon baking soda |
3/4 teaspoon salt |
2 eggs |
1 1/4 cups milk |
1/4 cup canola oil |
Directions:
1. Preheat oven to 375*. Grease or line 12 muffin cups.
2. Mix the 2 tablespoons of sugar and 1 1/2 teaspoons cinnamon together for topping and set aside.
3. Mix flour, sugar, cinnamon, baking powder, baking soda and salt together in a large bowl.
4. Whisk eggs, then add milk and oil - mix. Stir this into dry ingredients until just mixed.
5. Fold in the apples and pecans.
6. Spoon batter into muffin cups & sprinkle with the cinnamon sugar.
7. Bake 375* for 20-25 minutes.
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