Apple-pecan muffins

Yield: 1 servings

Measure Ingredient
1¼ cup All-purpose flour
1 teaspoon Baking soda
½ teaspoon Ground cinnamon
⅛ teaspoon Salt
1 cup Sugar
½ cup Vegetable oil
1 large Egg
2 tablespoons Fresh lemon juice
1½ teaspoon Vanilla extract
¾ teaspoon Grated lemon peel
2 cups Green apples; coarsely
\N \N Grated peeled (abt 2 lg)
½ cup Chopped toasted pecans
\N \N (about 2 ounces)

Preheat oven to 350 degrees. Grease ½-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 ⅓ 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)

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