INGREDIENTS

INSTRUCTIONS

Preheat oven to 400 degrees F. and grease twelve 1/8-cup mini-muffin
cups (about 1 3/4 inches across top and 3/4-inch deep).  Lightly toast
walnuts and chop fine. Core and peel apple and cut into  1/4-inch dice.
Into a bowl sift together flour, baking powder,  cinnamon, and salt. In
a saucepan melt butter and stir in brown  sugar. Remove pan from heat.
Whisk cider and egg into butter mixture  until smooth and add to flour
mixture, stirring until combined well.  Stir in walnuts and apple.
Divide batter among muffin cups and bake  15 minutes, or until golden.
Make glaze while muffins are baking:  In a 2-quart saucepan boil cider
15 minutes, or until reduced to  about 1/2 cup, and pour through a
sieve lined with 4 layers of  cheesecloth to remove sediment. Return
cider to cleaned pan and add  sugar. Simmer mixture, stirring, until
syrupy, about 5 minutes.  While muffins are still warm, with a wooden
pick make several holes  in top of each muffin. Brush warm glaze over
muffins several times  until absorbed.  Yield: 12 mini-muffins
Converted by MC_Buster.  Recipe by: COOKING LIVE SHOW #CL9193
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”

Nutrition (calculated from recipe ingredients)
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Calories: 1337
Calories From Fat: 517
Total Fat: 59.6g
Cholesterol: 277.6mg
Sodium: 1407.3mg
Potassium: 422.7mg
Carbohydrates: 181.9g
Fiber: 6g
Sugar: 79.9g
Protein: 24.1g