Apple Toasted Pecan Muffins Food

APPLE & TOASTED PECAN MUFFINS

Steps:

• Mix together four, sugar, salt, baking soda and cinnamon in a large bowl.
• In another bowl, combine eggs, oil and vanilla.
• Add egg and oil mixture to the dry ingredients and stir until moistened.
• Fold in apples and pecans.
• Fill greased & floured or paper lined muffin tins about 1/2 full.
• Bake for 30-35 minutes at 350°F or until wooden toothpick inserted in the middle comes out clean.

APPLE PECAN MUFFINS

Steps:

• Preheat oven to 375*. Grease or line 12 muffin cups.
• Mix the 2 tablespoons of sugar and 1 1/2 teaspoons cinnamon together for topping and set aside.
• Mix flour, sugar, cinnamon, baking powder, baking soda and salt together in a large bowl.
• Whisk eggs, then add milk and oil - mix. Stir this into dry ingredients until just mixed.
• Fold in the apples and pecans.
• Spoon batter into muffin cups & sprinkle with the cinnamon sugar.
• Bake @ 375* for 20-25 minutes.

APPLE PECAN MUFFINS

Steps:

• Preheat oven to 375°F (190°C). Butter nonstick muffin pans or line with paper liners.
• In a large bowl, combine all-purpose and whole wheat flours, cheese, baking powder, cinnamon and salt. Stir in apples and pecans. In another bowl, whisk together egg, milk, sugar and butter. Pour over dry ingredients and stir just until moistened.
• Spoon into prepared muffin pan. For a presentation purpose, sprinkle with extra diced apples and chopped toasted pecans. Bake for about 22- 25 minutes or until tops are firm to the touch. Let cool in pan for 5 minutes. Transfer to rack to cool completely.

APPLE-OATMEAL MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin tin cups with cupcake papers.
• Mix brown sugar, all-purpose flour, and cinnamon together in a small bowl for crumb topping. Add butter and press with the back of a spoon or your fingers to incorporate it into the sugar mixture. Mix until crumbly and set aside.
• Toss apples with lemon juice in a large bowl. Mix in sugar, honey, buttermilk, oil, eggs, and vanilla until combined. Stir in oats.
• Combine whole wheat flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a smaller bowl. Gently fold flour mixture into the wet ingredients with a large spoon, until flour is just mixed in. Spoon batter into the prepared cupcake papers and sprinkle about 1 teaspoon crumb topping on top of each one.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool on a wire rack.

APPLE MUFFINS WITH PECAN TOPPING

Steps:

• Heat oven to 200C/fan 180C/gas 6. Line a muffin tin with muffin cases. In a small bowl, use your fingertips to rub 50g of the flour together with the butter to make breadcrumbs. Stir through 1 tbsp sugar and the chopped pecans, then set aside.
• In a large bowl, sift together the remaining flour, baking powder, bicarbonate of soda and a pinch of salt, then stir in the sugar and cinnamon and set aside. Coarsely grate two of the apples, then beat together with the soured cream, egg and 2 tbsp milk. Make a well in the dry ingredients and quickly fold through the wet ingredients, adding an extra tbsp milk if really dry. Don't over-mix or your muffins will be tough. It doesn't matter if there are lumps of flour.
• Spoon the mixture into the muffin cases - they should be about two-thirds full - then sprinkle over the pecan topping. Thinly slice the final apple, then poke slices into the tops of the muffins. Bake for 20 mins or until risen, golden and a skewer inserted in the centre comes out clean.

APPLE AND PECAN STUFFIN' MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with nonstick spray.
• Melt the butter in a medium pan over medium heat. Add the apple and sauté for 1-2 minutes, or until just starting to soften. Add the pecans, McCormick® Rubbed Sage, and salt and cook for another 2 minutes, until the pecans are lightly toasted. Remove the pan from the heat.
• Add the apple mixture to the stuffing base and stir to combine. Fold in the eggs until incorporated.
• Spoon about ¼ cup (60 G) of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets.
• Bake the stuffing cups for 30-35 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
• Serve warm.
• Enjoy!

OATMEAL-PECAN MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Spread pecans on a baking sheet and place in the oven as it preheats. Watch carefully and cook pecans until lightly toasted and fragrant, stirring occasionally, 7 to 10 minutes. Remove, and chop when cool enough to handle.
• Meanwhile, combine applesauce, vegetable oil, maple syrup, brown sugar, and egg in a large bowl; mix until thoroughly combined.
• Mix together whole wheat flour, all-purpose flour, baking powder, baking soda, and salt in a separate bowl. Add applesauce mixture to the flour mixture, stirring until just moistened. Fold in oats, cranberries, and chopped pecans. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins for 5 minutes. Serve warm or transfer to a wire rack to cool completely.

APPLE-HONEY-PECAN MUFFINS

Steps:

• Place a rack in middle of oven; preheat to 350°F. Lightly coat flat top of a standard 12-cup muffin pan with nonstick spray (this will prevent muffins from gluing themselves to the pan). Line cups with double layers of muffin liners. Cut apples into quarters; remove cores. Cut each quarter into 4 wedges; set aside.
• Pulse pecans in a food processor until you have a fine meal with a bit of texture, like coarse sand. Heat a large skillet over medium-high, then add pecans and toast, stirring, until darkened and very fragrant (it's okay if they're even a tiny bit burnt in spots), about 3 minutes. Transfer to a large bowl and let cool slightly.
• Wipe out skillet and return to medium-high heat. Melt butter, swirling pan so that it's evenly coated, until foaming, then add reserved apples. Drizzle with honey and generously sprinkle with sea salt. Cook, tossing often, until apples are tender and deep golden brown and glazed with honey, about 5 minutes. Scrape into a medium bowl and let cool.
• Add all-purpose flour, spelt flour, baking powder, baking soda, and kosher salt to nuts; whisk to combine. Beat eggs and granulated sugar in the bowl of a stand mixer fitted with the whisk attachment on high speed until mixture is thick, pale, and tripled in volume, 8-10 minutes.
• Combine oil and buttermilk in a measuring glass. With motor running, gradually pour into egg mixture, stopping as soon as incorporated to prevent eggs from deflating. Scrape into bowl with dry ingredients and fold until just combined (be careful not to overmix). Scoop about 2 Tbsp. batter into each muffin cup and place an apple slice on top. Divide remaining batter among muffin cups, filling until just below the top (you may have a spoonful or two of batter left over). Place 1 apple slice on top of each, then spoon any glaze left in the bowl on top. (You'll have a few leftover apple slices; eat them.) Sprinkle each muffin with some raw sugar and a pinch of sea salt.
• Bake muffins until golden brown all over, rotating pan halfway through, 22-28 minutes. Let cool in pan 10 minutes, then transfer to a wire rack and let cool completely.
• Do Ahead: Batter can be made 2 days ahead. Cover and chill.