Apple Nut Muffins - Recipe

I whipped up this recipe over the weekend and they were really good.

The recipe called for jumbo muffin tins, I thought I had them but apparently my jumbo tins were not.

They bubbled all over the place and well, you can say we had a tiny smidge of a fire in the oven from the batter hitting the coil.

Eek.. but I have to say all turned out just fine and the muffins were a hit!

I would not fill up the muffin tins half way with the batter, I think you can see why in my picture.

The recipe is from Recipezaar, is very easy to make and they make a perfect breakfast treat.

The original recipe called for a jumbo muffin tin, I would honestly use a small muffin tin.

* Exported from MasterCook *

Apple Nut Muffins

Recipe By: Marg
Serving Size: 24
Categories: Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
1/3 cup brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg -- gound
2 cups apples -- peeled, finely chopped
1/2 cup nuts -- finely chopped
1 1/2 cups sugar
3/4 cup butter -- softened
3 large eggs
1 1/2 teaspoons vanilla extract
3 1/2 cups flour, all-purpose
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
12 ounces sour cream

• In a saucepan, melt butter.
• Stir in brown sugar, flour, cinnamon and nutmeg until smooth.
• Add apples; cook over medium -low heat for 10 minutes or until apples are tender, stirring frequently.
• Remove from the heat; stir in the nuts.
• Set aside to cool.
• In a mixing bowl, cream butter and sugar.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla.
• Combine the dry ingredients; add to the creamed mixture alternating with sour cream.
• Spoon muffin cups half full with batter, add a rounded teaspoonful of apple mixture and remaining batter.
• Tops with cinnamon sugar.
• Bake 350 degrees for 25-27 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.

Source:
"Recipezaar"
Copyright:
"Nov. 2007"
Yield:
"24 "
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Per Serving (excluding unknown items): 247 Calories; 12g Fat (43.8% calories from fat); 4g Protein; 31g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 262mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates.

Serving Ideas:

• Nice cold glass of milk.

NOTES:

• If you notice that filling the muffin tins half way it too much, then remove some batter and adjust accordingly.