Sweet Apple Muffins
Can’t seem to get into the swing today and it’s not just because it’s Monday but because, I talked to my nephew today and we got talking about our trip up to see him at the beginning of October and now my head is mentally making a list of all the things to do before the trip to Pennsylvania and then on to Indiana. Then, I took the whole weekend off from the computer because I was in some type of funk and with all these excuses I have gotten off my chest, I need to get going with this recipe! As I said, this is National Apple Month and I know my last recipe was Apple Fritters, but I couldn’t resist adding this one too, as they are great in the morning with a cup of coffee and it is Breakfast Month to boot!
- 2¼ cups sifted flour
- 3½ teas baking powder
- ½ teas salt
- ½ teas cinnamon, divided
- ½ teas nutmeg, divided
- 4 tbsp shortening
- ½ cup + 2 tbsp sugar, divided
- 1 egg slightly beaten
- 1 cup milk
- 1 cup finely chopped Granny Smith apples
- ¾ cup chopped pecans
- Sift together the flour, salt, baking powder and half of the cinnamon and half of the nutmeg.
- Cream together the shortening and ½ cup of the sugar until light and fluffy; stir in the egg.
- Alternately add the flour mixture and the milk and stir until combined.
- Fold in the apples and pecans.
- Fill lightly greased muffin pans or muffin pans with paper lining, ⅔ full.
- Combine the remaining spices with the remaining sugar and sprinkle on top of muffins.
- Bake in a 425 degree oven for 20-25 minutes.
- Let cool slightly before removing from pans.
Hoping to bring home some fresh apples from our excursion up north…………..enjoy!