|
Enjoy this recipe from Soups, Stews & Breads.
Submitted by: Donna Meyer from Pensacola, FL
1-3/4 c. all-purpose flour
1/3 c. plus 2 T. sugar, divided
2 t. baking powder
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. salt
1 egg, beaten
3/4 c. milk
1/4 c. oil
1 t. vanilla extract
1/3 c. apple butter
1/3 c. chopped pecans
Combine flour, 1/3 cup sugar, baking powder, spices and salt in a large bowl; set aside. In a separate bowl, blend egg, milk, oil and vanilla together; stir into flour mixture. Spoon one tablespoon batter into each of 12 paper-lined muffin cups; top with one teaspoon apple butter. Fill muffin cups 2/3 full using remaining batter; set aside. Toss pecans with remaining sugar; sprinkle evenly over muffins. Bake at 400 degrees until a toothpick inserted in the center tests clean, about 20 minutes. Makes one dozen. | |
|
|
Combine flour, 1/3 cup sugar, baking powder, spices and salt in a large bowl; set aside. In a separate bowl, blend egg, milk, oil and vanilla together; stir into flour mixture. Spoon one tablespoon batter into each of 12 paper-lined muffin cups; top with one teaspoon apple butter. Fill muffin cups 2/3 full using remaining batter; set aside. Toss pecans with remaining sugar; sprinkle evenly over muffins. Bake at 400 degrees until a toothpick inserted in the center tests clean, about 20 minutes. Makes one dozen. |
|
|