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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
1/3 cup brown sugar, packed |
1 tablespoon all-purpose flour |
1/2 teaspoon cinnamon, ground |
1/8-1/4 teaspoon nutmeg, ground |
2 cups apples, peeled, finely chopped |
1/2 cup nuts, finely chopped |
1 1/2 cups sugar |
3/4 cup butter, softened |
3 eggs |
1 1/2 teaspoons vanilla extract |
3 1/2 cups flour |
1 1/2 teaspoons baking powder |
1 1/2 teaspoons baking soda |
3/4 teaspoon salt |
12 ounces sour cream |
cinnamon sugar |
Directions:
1. In a saucepan, melt butter.
2. Stir in brown sugar, flour, cinnamon and nutmeg until smooth.
3. Add apples; cook over medium-low heat for 10 minutes or until apples are tender, stirring frequently.
4. Remove from the heat; stir in nuts.
5. Set aside to cool.
6. In a mixing bowl, cream butter and sugar.
7. Add eggs, one at a time, beating well after each addition.
8. Beat in vanilla.
9. Combine the dry ingredients; add to the creamed mixture alternating with sour cr eam.
10. Spoon 1/4 cupfuls of batter into greased jumbo muffins cups.
11. Spoon apple mixture into the center of each (do not spread). Top with remaining batter.
12. Sprinkle with cinnamon-sugar.
13. Bake at 350° for 25-27 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
14. Editors Note: If using regular-size muffin cups, fill cups half full with batter; add a rounded teaspoonful of apple mixture and remaining batter.
15. Bake for 16-18 minutes.
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