Apple Nut Muffins
Ingredients
Filling
- 82 g Tree Top LM ¼” dices, rehydrated in 79 g Tree Top Apple Juice Concentrate (reconstituted in 395 g water)
- 29 g butter
- 73 g brown sugar
- 8 g all-purpose flour
- 1.50 g ground cinnamon
- 0.50 g to 1 g. Ground Nutmeg
- 50 g finely chopped nuts
Muffins
- 170 g butter, softened
- 301 g sugar
- 150 g eggs
- 6 g vanilla extract
- 448 g all-purpose flour
- 6.90 g baking powder
- 6.90 g baking soda
- 4.50 g salt
- 360 g sour cream
- cinnamon-sugar
Directions
Preheat oven to 350 F. Grease jumbo muffin cups.
Rehydrate apples in reconstituted apple juice concentrate for at least 5 minutes. Drain well before using.
Melt butter. Stir in brown sugar, flour, cinnamon and nutmeg until smooth. Stir in apples and nuts. Set aside.
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla.
Combine dry ingredients; add to creamed mixture alternately with sour cream. Spoon ¼ cupfuls of batter into prepared jumbo muffin cups. Spoon apple mixture into the center of each (do not spread). Top with remaining batter. Sprinkle with cinnamon-sugar. Bake for 25-27 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
Yield: 1 dozen jumbo muffins or 2 dozen regular muffins (bake for 16-18 minutes).