Caramel-Apple Muffins With Quick Caramel Frosting |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Recipe courtesy of Southern Living, September 2005. Ingredients:
1 (3 lb) bag small apples (12 to 14 apples) |
2 cups sugar |
1 cup vegetable oil |
3 large eggs, lightly beaten |
2 teaspoons vanilla extract |
3 cups all-purpose flour |
2 teaspoons ground cinnamon |
1 teaspoon baking soda |
1/2 teaspoon salt |
2 1/2 cups chopped pecans, toasted and divided |
2 (14 ounce) cans sweetened condensed milk |
1/2 cup firmly packed light brown sugar |
1/2 cup butter |
1 teaspoon vanilla extract |
Directions:
1. For muffins:.
2. Peel, core, and cut 4 apples into 24 (1/4-inch-thick) rings.
3. Sauté apple rings, in batches, in a lightly greased skillet over medium heat 1 to 2 minutes on each side or until lightly browned.
4. Remove from skillet, and place 1 apple ring in the bottom of each of 24 lightly greased muffin pan cups.
5. Peel and finely chop enough remaining apples to equal 3 cups.
6. Set aside.
7. Stir together sugar and next 3 ingredients in a large bowl.
8. Stir together flour and next 3 ingredients; add to sugar mixture, stirring just until blended. (Batter will be stiff.)
9. Fold in finely chopped apples and 1 cup pecans.
10. Spoon batter evenly over apple rings in muffin pan cups, filling cups three-quarters full.
11. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.
12. Remove muffins from pan, and cool, apple rings up, on a wire rack.
13. Press the handle of a wooden spoon gently into the center of each apple ring, forming a 1-inch-deep indentation in the muffins.
14. Spoon warm Quick Caramel Frosting evenly over muffins, filling indentations.
15. Sprinkle evenly with remaining 1 1/2 cups chopped pecans.
16. For frosting:.
17. Place all ingredients in a heavy 3-quart saucepan; bring to a boil, stirring constantly, over medium-low heat.
18. Cook, stirring constantly, 3 to 5 minutes or until mixture reaches a pudding-like thickness.
19. Remove from heat.
20. Spoon warm frosting evenly over muffins.
21. Frosting makes approximately 2 1/2 cups.
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