| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Muffins, Apples |
1 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
All-purpose flour |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Ground cinnamon |
| 1/8 |
ts |
Salt |
| 1 |
c |
Sugar |
| 1/2 |
c |
Vegetable oil |
| 1 |
lg |
Egg |
| 2 |
tb |
Fresh lemon juice |
| 1 1/2 |
ts |
Vanilla extract |
| 3/4 |
ts |
Grated lemon peel |
| 2 |
c |
Green apples; coarsely |
|
|
Grated peeled (abt 2 lg) |
| 1/2 |
c |
Chopped toasted pecans |
|
|
(about 2 ounces) |
INSTRUCTIONS
Preheat oven to 350 degrees. Grease 1/2-cup muffin cups. Sift all purpose
flour, baking soda, ground cinnamon and salt into medium bowl. Combine
sugar, oil, egg, lemon juice, vanilla and lemon peel in large bowl; whisk
to blend. Mix in dry ingredients, then apples and pecans. Spoon 1/3 cup
batter into each prepared muffin cup. Bake until tester inserted into
centers comes out clean, about 35 minutes. Turn muffins out onto rack; cool
slightly. Serve warm. (Makes about 12)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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