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apple-pecan muffins

We're about at the end of fresh apple season, sadly, but if you're anything like us you still have plenty of apples around and plans to get more. We never have enough applesauce made! Of course, we've also been eating our fair share, but even with our best efforts some of the eating apples have passed their prime, at least as far as crispness is concerned. Happily, apple muffins are a great way to use them up those mushy but still tasty Empires or Cortlands. Below is the recipe I made up over the last two-three times I tried to put apples in muffins; nothing special, but I like the results at least (Harvey complains about the nuts—sorry boy, not everything can have chocolate chips in it!).

If I were a real food blogger I'd have some awesome close-up pictures, but I'm obviously not. All the photogenic muffins were eaten long before anyone thought of getting a camera.

Apple-Pecan Muffins

Preheat the oven to 375° and grease a 12-cup muffin tin.

In a medium bowl, combine and let sit for 15 minutes or so:

3 small apples or two large, peeled and grated
2 eggs, beaten
1/2 cup white sugar
1/4 cup brown sugar
1 tsp vanilla

In a large bowl whisk together:

1 cup white flour
1/2 cup whole wheat flour
1/2 cup wheat bran
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp grated nutmeg


3/4 cup toasted pecans, chopped

To the apple mixture add:

6 Tpsp melted butter or canola oil

Add the wet ingredients to the dry and fold together just until all the flour is combined. Distribute evenly into the muffin tin. Sprinkle the top of each muffin with a mixture of:

3 parts white sugar
2 parts brown sugar

Bake for 18 minutes or until a toothpick stuck into the middle of a muffin comes out clean.

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