Ingredients
Directions
Peel and chop 3 cups of apples, and set aside. (I used half green tart apples and half red sweet apples.)
Preheat oven to 350, and line or grease 16-18 muffin tins.
In a large bowl, beat the eggs until foamy, gradually adding the sugar.
Blend in the oil and vanilla.
Add in flour, salt, and baking soda and stir until just combined and no longer lumpy.
Gently fold in the apples (and pecans, if using)
Pour into 16-18 muffins tins.
Bake for 18-20 minutes - depending upon your oven. The muffins are done when a toothpick inserted into the middle comes out clean, and the tops do not look very wet.
Cool on wire racks or on plates.
Enjoy!
In a small pan, combine all topping ingredients.
Bring to a boil over medium heat, and allow it to boil for 3 minutes - stirring constantly to avoid burning the caramel.
Drizzle the warm sauce over the muffins.
Store in sealed container in the fridge for up to a week.
Reheat on stove top or in microwave.
Ingredients
Directions
Peel and chop 3 cups of apples, and set aside. (I used half green tart apples and half red sweet apples.)
Preheat oven to 350, and line or grease 16-18 muffin tins.
In a large bowl, beat the eggs until foamy, gradually adding the sugar.
Blend in the oil and vanilla.
Add in flour, salt, and baking soda and stir until just combined and no longer lumpy.
Gently fold in the apples (and pecans, if using)
Pour into 16-18 muffins tins.
Bake for 18-20 minutes - depending upon your oven. The muffins are done when a toothpick inserted into the middle comes out clean, and the tops do not look very wet.
Cool on wire racks or on plates.
Enjoy!
In a small pan, combine all topping ingredients.
Bring to a boil over medium heat, and allow it to boil for 3 minutes - stirring constantly to avoid burning the caramel.
Drizzle the warm sauce over the muffins.
Store in sealed container in the fridge for up to a week.
Reheat on stove top or in microwave.