Shelly's Recipe

CARAMEL-APPLE MUFFINS

Category: Muffins

1 (3-lb) bag small apples (12 to 14 apples)
2 cups sugar
1 cup vegetable oil
3 large eggs, lightly beaten
2 tsp vanilla extract
3 cups 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

Peel, core, and cut 4 apples into 24 (1/4-inch-thick) rings. Saute 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.

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

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

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.

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

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.

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.

Variations:
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.

Apple Bread: Omit apple rings, Quick Caramel Frosting, and 1 1/2 cups pecans on top. Prepare apple muffin batter as directed. Divide batter evenly between 2 greased and floured 9- x 5-inch loaf pans. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean. Remove from pans, and cool on wire racks. Makes 2 (9-inch) loaves.