Apple And Pecan Stuffin Muffins Recipe By Tasty

APPLE PECAN MUFFINS RECIPE

Steps:

• Position an oven rack in the middle and preheat the oven to 400F degrees. Coat a standard 12-cup muffin pan with cooking spray.
• In a small bowl mix together topping ingredients and set aside.
• Whisk together flours, baking soda, cinnamon and salt in a medium bowl and set aside.
• Whisk the sugar, oil, eggs, applesauce, vanilla, and buttermilk in a large bowl until well combined. Stir the flour mixture into the liquid mixture just until combined. Gently stir in apple chunks.
• Divide the batter equally among the muffin cups. (I like to use an OXO Good Grips Cookie Scoop ) Sprinkle with nut mixture.
• Bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, about 15-20 minutes.
• Cool the muffins in the pan for 10 minutes and remove them to a wire rack to cool completely or enjoy while still warm.

TEXAS STYLE APPLE PECAN MUFFINS

Steps:

• Preheat oven to 350° and grease or spray a jumbo muffin pan with a non stick spray. Set aside.
• In a medium mixing bowl, whisk flour, baking powder, baking soda and salt together.
• In another medium mixing bowl, beat butter and sugar together until mix well. Add one egg at a time, beat until creamy then add vanilla and mix well.
• Add dry ingredients into wet ingredients, stir. Fold in apples and pecans. Stir.
• Spoon apple pecan mixture into prepared Texas size muffin pan.
• In a small mixing bowl, stir brown sugar, flour, cinnamon and butter together until crumbly.
• Sprinkle streusel topping on top of each muffin and pop in the oven for 30 minutes or until a tooth pick inserted comes out clean.
• Serve warm: optional - smother in butter!

APPLE PECAN CORNBREAD DRESSING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish.
• Melt the butter in a heavy saucepan, and saute the celery and onion for 8 to 10 minutes, or until tender.
• In a large bowl, combine the cornbread, stuffing mix, parsley, ginger, and salt. Mix in the celery and onion mixture, chopped apple, chopped pecans, apple juice, and beaten eggs. Spoon dressing into prepared casserole dish.
• Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top.

APPLE AND PECAN STUFFING

Steps:

• Prepare stuffing mix according to package directions.
• Preheat oven to 325 degrees F (165 degrees C).
• Mix pecans and apples into the stuffing.
• Bake uncovered in the preheated oven 35 minutes, or until lightly browned.

APPLE AND PECAN MUFFINS

Steps:

• Preheat oven to 180C (fan) and line a 12 hole muffin tray with paper cases.
• In a bowl sift the flour, bicarbonate of soda and pinch of salt.
• In a separate larger bowl mix together the yogurt, sugar, egg, grated apple, pecan nut and cinnamon.
• Add the dry flour mixture from the first bowl to the larger bowl and fold the ingredients together.
• Spoon the muffin mixture into the muffin trays, just enough mixture to fill ¾ of each hole.
• Bake for 15 - 20 minutes in the centre of an oven until risen and brown. Check the centre of one with a wooden skewer to ensure it comes out clear, and is therefore cooked through.
• Allow to cool a little in the muffin trays and then transfer onto a wire rack.
• Once cooled mix the icing sugar with the water and spoon over the top of each muffin equally.

APPLE PECAN MUFFINS

Steps:

• Preheat oven to 375*. Grease or line 12 muffin cups.
• Mix the 2 tablespoons of sugar and 1 1/2 teaspoons cinnamon together for topping and set aside.
• Mix flour, sugar, cinnamon, baking powder, baking soda and salt together in a large bowl.
• Whisk eggs, then add milk and oil - mix. Stir this into dry ingredients until just mixed.
• Fold in the apples and pecans.
• Spoon batter into muffin cups & sprinkle with the cinnamon sugar.
• Bake @ 375* for 20-25 minutes.

APPLE STUFFING MUFFINS

Steps:

• In a large skillet over medium-high heat, heat butter and oil. Add onion and celery; cook and stir until tender. Add the apples, salt, rosemary and pepper; cook 4-6 minutes longer or until apples are tender. Remove from the heat. Stir in the stuffing mix, broth, cranberries and parsley., Fill greased muffin cups with a heaping 1/2 cup scoop. Bake at 375° for 25-30 minutes or until lightly browned. Cool for 10 minutes before removing from pans. Serve warm.

APPLE AND ONION STUFFIN' MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Preheat a large skillet over medium high heat. Add extra-virgin olive oil to skillet and 4 tablespoons butter. When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning. Cook 5 to 6 minutes to begin to soften vegetables and apples then add parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft but not wet.
• Butter 12 muffin cups, 2 tins, liberally with remaining butter. Use an ice cream scoop to fill and mound up the stuffing in muffin tins. Remove the bay leaf as you scoop the stuffing when you come upon it. Bake until set and crisp on top, 10 to 15 minutes. Remove stuffin' muffins to a platter and serve hot or room temperature.

APPLE AND PECAN STUFFIN' MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with nonstick spray.
• Melt the butter in a medium pan over medium heat. Add the apple and sauté for 1-2 minutes, or until just starting to soften. Add the pecans, McCormick® Rubbed Sage, and salt and cook for another 2 minutes, until the pecans are lightly toasted. Remove the pan from the heat.
• Add the apple mixture to the stuffing base and stir to combine. Fold in the eggs until incorporated.
• Spoon about ¼ cup (60 G) of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets.
• Bake the stuffing cups for 30-35 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
• Serve warm.
• Enjoy!