Right before bed, I got the idea to make something special for my husband to eat on his long commute into work. I had a small, Gala apple on the counter and just enough roasted pecans to make apple muffins. So, that's what I did.
This apple muffin recipe is not sugary sweet. The chopped apple and roasted pecans give the muffin a little chew, without making it feel like an energy bar. I went light on the cinnamon and nutmeg. I was taking into consideration someone's stomach that is awake at four o'clock in the morning. At that time of in the morning, the tummy needs a little something easy, full of goodness, but not too heavy, and doesn't distract from the first cup of coffee. Am I over thinking this?
HERE'S ALL IT TAKES
- 3/4 cup milk
- 1/2 cup applesauce
- 1 fresh egg
- 1 teaspoon vanilla
- 2 cups flour
- 1/2 cup brown sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 small apple, peeled, cored & chopped
- 1/2 cup toasted pecans
Preheat oven 400ºF degrees. Grease bottoms of muffin cups.
In a small bowl, whisk the wet ingredients. In a medium bowl, mix all the dry ingredients together and make a well in center of bowl. Pour in wet ingredients and slowly stir together until the dry ingredients are moistened. Do not over mix the batter.
For the mini-muffin pan, I used a small (1 tablespoon) scooper, for uniform muffins. This recipe made 24 mini-muffins plus 2 regular size muffins; or 12 regular muffins.
Bake the MINI-muffins 10-12 minutes.
Bake REGULAR size muffins 18-20 minutes.