Lyons Family Cookbook

Caramel-Apple Muffins

1

bag

(3 lb) small apples (12 to 14 apples)

2

cups

sugar

1

cup

vegetable oil

3

large eggs, lightly beaten

2

tsp

vanilla extract

3

cups

all-purpose flour

2

tsp

ground cinnamon

1

tsp

baking soda

1/2

tsp

salt

2 1/2

cups

chopped pecans, toasted and divided

-- QUICK CARAMEL FROSTING --

2

cans

(14 oz) sweetened condensed milk

1/2

cup

firmly packed light brown sugar

1/2

cup

butter

1

tsp

vanilla extract

1

Peel, core, and cut 4 apples into 24 (1/4-inch-thick) rings. Sauté apple rings, in batches, in a lightly greased skillet over medium heat 1 to 2 minutes on each side or until lightly browned. Remove from skillet, and place 1 apple ring in the bottom of each of 24 lightly greased muffin pan cups.

2

Peel and finely chop enough remaining apples to equal 3 cups. Set aside.

3

Stir together sugar and next 3 ingredients in a large bowl.

4

Stir together flour and next 3 ingredients; add to sugar mixture, stirring just until blended. (Batter will be stiff.) Fold in finely chopped apples and 1 cup pecans.

5

Spoon batter evenly over apple rings in muffin pan cups, filling cups three-quarters full.

6

Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan, and cool, apple rings up, on a wire rack.

7

Press the handle of a wooden spoon gently into the center of each apple ring, forming a 1-inch-deep indentation in the muffins. Spoon warm Quick Caramel Frosting evenly over muffins, filling indentations. Sprinkle evenly with remaining 1 1/2 cups chopped pecans.

8

Caramel-Apple Coffee Cakes: Omit apple rings, and prepare apple muffin batter as directed. Divide batter evenly between 2 greased and floured 8-inch round baking pans. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Remove from pans, and cool on wire racks. Spoon warm Quick Caramel Frosting evenly over coffee cakes; sprinkle evenly with remaining 1 1/2 cups pecans. Makes 16 servings. Prep: 20 min., Bake: 50 min.

9

FROSTING: Place all ingredients in a heavy 3-quart saucepan; bring to a boil, stirring constantly, over medium-low heat. Cook, stirring constantly, 3 to 5 minutes or until mixture reaches a pudding-like thickness. Remove from heat.

10

Quick Caramel-Pecan Frosting: Prepare Quick Caramel Frosting as directed; remove from heat, and stir in 1 1/2 cups chopped toasted pecans.

11

Quick Caramel-Coconut-Pecan Frosting: Prepare Quick Caramel Frosting as directed; stir in 1 1/2 cups sweetened flaked coconut and 1 1/2 cups chopped toasted pecans.

This special muffin recipe is recommended serving with Southwest Breakfast Strata (recipe in this cookbook) and fresh fruit, for a special Mother's Day Brunch.

Source

Source: Southern Living - September 2005