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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I'm always looking for recipes which use up the rest of the buttermilk I've got in the fridge. This one fits the bill perfectly...a nice blend of flavors with the apples, nuts and cinnamon. Ingredients:
1 cup brown sugar, divided |
1/2 cup buttermilk |
1/3 cup canola oil |
1 egg, beaten |
1 teaspoon vanilla |
1 1/2 cups all-purpose flour |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 cup peeled chopped apple (firm apples, such as granny smith work best) |
1/3 cup chopped pecans |
1 teaspoon cinnamon, divided |
Directions:
1. Spray muffin tins with Pam.
2. Set aside.
3. Combine 1/4 cup brown sugar, pecans and 1/2 tsp cinnamon in a small bowl.
4. Set aside.
5. Whisk together flour, baking soda, salt and remaining 1/2 tsp cinnamon.
6. Set aside.
7. Blend remaining 3/4 cup brown sugar, buttermilk, oil, egg and vanilla in a large bowl.
8. Add dry ingredients, mixing just until barely blended.
9. Add apples and stir to combine.
10. Divide batter into 12 miffin tins.
11. Sprinkle nut mixture evenly over top of muffins.
12. Bake in preheated 325F degree oven for about 20 minutes.
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