APPLE WALNUT MUFFINS
"A friend in New York gave me the recipe for these delightful muffins," Margaret McNeil notes from Germantown, Tennessee. "They stay moist for days...if you have any left!"
Provided by Taste of Home
Time 35m
Yield 6 muffins.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the apple and sugar; set aside. Combine the flour, baking powder, cinnamon and salt. In another bowl, whisk the egg, milk, oil and vanilla; stir into dry ingredients just until moistened. Fold in the apple mixture, walnuts and raisins. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. , Bake at 375° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 272 calories, Fat 11g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 184mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.
JUMBO FLUFFY WALNUT APPLE MUFFINS
A large fluffy muffin with a sweet buttery topping. My jumbo muffin tins hold 1 cup per muffin, so this is scaled for my tins.
Provided by Jen Graham
Categories Bread Quick Bread Recipes Muffin Recipes Apple Muffin Recipes
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Coat top and insides of jumbo muffin pan with cooking spray, or line with muffin papers.
- In a large bowl, cream together 1/2 cup butter, 1 1/4 cups sugar, vanilla, and salt until light and fluffy. Beat in eggs, one at time. Mix together the 1 3/4 cups of flour, baking powder, and 1/2 teaspoon cinnamon. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in apples and walnuts. Scoop into muffin cups to fill 3/4 full. Lightly sprinkle the tops with cinnamon crumble.
- To make Cinnamon Crumble: In a small bowl, combine 1/4 cup white sugar, 1/2 teaspoon of cinnamon, 3 tablespoons all-purpose flour, and 2 tablespoons cubed butter. Mix together using a pastry blender, or two butter knives. The crumble topping should resemble small peas.
- Bake in preheated oven for 30 minutes, or until tops are golden brown, and a toothpick inserted into the center comes out clean. If they are browning too quickly, cover with tin foil. Remove from pans, and cool on wire rack.
Nutrition Facts : Calories 634.7 calories, Carbohydrate 89.7 g, Cholesterol 114.5 mg, Fat 28.2 g, Fiber 3 g, Protein 8.8 g, SaturatedFat 13.6 g, Sodium 483.1 mg, Sugar 55.8 g
APPLE WALNUT MUFFINS
With Fall on us, the Apple Walnut Muffins are the perfect snack. Healthy, tasty, and easy to make, your little ones will enjoy this one!
Provided by The GradChef
Categories breakfast
Time 33m
Number Of Ingredients 12
Steps:
- Preheat oven at 400F
- Combine sugar (granulated and brown), eggs, oil, and vanilla. The mixture should be a pale yellow.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and nutmeg. Add the dry ingredients to the wet mixture and mix until combined. The batter will be as thick as cookie dough.
- Add in the chopped apples and nuts. Fold and mix. The moisture from the apple will loosen up the dough a bit.
- Fill the muffin liners 3/4 of the way full. Sprinkle each muffin top with brown sugar. Bake for 15-18 minutes.
Nutrition Facts : Calories 330.50, Fat 17.60, SaturatedFat 1.46, Carbohydrate 40.76, Fiber 1.50, Sugar 23.24, Protein 3.94, Sodium 237.83, Cholesterol 20.67
APPLE AND WALNUT MUFFINS
Sweet, nutty, delicious and made for fresh muffins whenever you're in the mood. These Apple Walnut muffins made with applesauce are super moist and a great way to use canned applesauce.
Provided by Katie Chase
Categories Breakfast
Time 22m
Number Of Ingredients 12
Steps:
- 1. If baking immediately, preheat oven to 350F. Line muffin tin with cupcake/muffin liners. If making to freeze, use liners or grease tin for easy removal once frozen.2. Cream butter, brown sugar, vanilla, and salt. 3. Lightly beat eggs with a fork and then add to creamed mixture from step 2. Fold in applesauce.4. Combine dry ingredients in a separate bowl and whisk. 5. Add dry ingredients to wet ingredients, using milk as needed to help combine. Batter should bit slightly thicker than a cake batter - not dry.6. Fold in walnuts. 7. Fill muffin slots 1/2-3/4 way full.8. Freeze or bake right away. When baking, bake thawed batter at 350 for approximately 12 minutes.
Nutrition Facts : ServingSize 1 muffin, Calories 122 kcal, Carbohydrate 21.1 g, Protein 2.3 g, Fat 3.3 g, Sugar 9.7 g
WALNUT APPLE MUFFINS
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease 12 cup muffin tin. In a large bowl, combine flour, baking powder, cinnamon and salt. In a separate bowl, mix together the egg, sugar, applesauce, apple and oil. Combine the dry ingredients into the wet ingredients. Fold in the walnuts. Divide the batter into the greased muffin tin. Bake for 20 to 25 minutes.
ZONED APPLE WALNUT MUFFINS
Provided by Food Network
Time 30m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Mix all dry ingredients together. Mix all wet ingredients together. Combine wet and dry ingredients together, mixing as little as possible to incorporate all ingredients. Oil or spray a large 12-muffin tin. Divide batter evenly into tin, bake for about 30 minutes.
APRICOT WALNUT OATMEAL MUFFINS (NO FLOUR!) SBD PHASE 2&3
The base for this recipe is Ana Molina's Oatmeal Muffins (No Flour at All!) recipe #108564. I did tweak it quite a bit and really liked the results. These are great for SB Diet Phase 2 & 3. Spray kitchen shears with Pam to cut up the dried apricots
Provided by CookbookCarrie
Categories Quick Breads
Time 28m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Put paper liners in 12 muffin cups.
- In a large mixing bowl, mix Oats, Walnuts, Apricots, Baking Powder,& Salt.
- In a small bowl whisk together Milk, Honey, eggs,& vegetable oil.
- Add the wet to the dry and mix til just combined.
- Let sit for 3-5 minutes.
- Fill muffin cups 3/4 full.
- Bake 13 minutes or until toothpick inserted in middle comes out clean.
APPLE-WALNUT MUFFIN MIX
Keep this mix on hand for small-batch baking. Each muffin comes out with a nice, rounded top, crunchy sugar topping, and hints of cinnamon, walnuts and apples. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 15m
Yield 6 batches (2 muffins per batch).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 9 ingredients. Store in an airtight container for up to 2 months. ., To prepare muffins: Place 1/2 cup muffin mix in a small bowl. Whisk the milk, yogurt and oil. Stir into dry ingredients just until moistened. Coat muffin cups with cooking spray or use foil liners; fill three-fourths full with batter. Sprinkle with coarse sugar. Bake at 400° for 10-12 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 212 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 164mg sodium, Carbohydrate 34g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
APPLE & WALNUT MUFFINS
Make and share this Apple & Walnut Muffins recipe from Food.com.
Provided by Jogreen
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Mix together the flour, baking soda, and cinnamon.
- Stir in the sugar.
- Beat oil, eggs and vanilla together and add to dry ingredients.
- Add walnuts and grated apple.
- Stir to just moisten. Do not overmix.
- Add mix evenly to a 12 hole muffin pan.
- Bake at 190'C for 15-20 minutes.
- Remove from oven and leave in muffin pan for 10 minutes before turning out onto a wire rack.
Nutrition Facts : Calories 248.4, Fat 13.3, SaturatedFat 1.9, Cholesterol 35.2, Sodium 91, Carbohydrate 29.4, Fiber 1.2, Sugar 14.4, Protein 3.7
SB APPLE WALNUT MUFFINS - PHASE 3
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 400. Coat a 12-cup nonstick muffin pan with cooking spray or line with paper baking cups. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, and salt. In a large bowl, combine the buttermilk, oil, brown sugar, sugar substitute, and egg. Stir in the apples and walnut. Evenly divide the batter among the prepared muffin cups, filling them about two-thirds full. Bake for 12 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Cool on a rack for 3 minutes. Remove to the rack to cool completely.
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