Caramel-Apple Muffins |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | cups | granulated sugar | 1 | cup | Oil, vegetable, cottonseed, salad or cooking | 3 | large | eggs | 2 | teaspoons | vanilla extract | 3 | cups | flour, bread, enriched | 2 | teaspoons | cinnamon | 1 | teaspoon | baking soda | 1/2 | teaspoon | salt | 1 | cup, chopped | pecans | 12 | small (2-1/2" dia) (approx 4 per lb) | apples |
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Steps
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Sequence
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Step
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| | 1 | Peel, core, and cut 4 apples into 24 (1/4")rings. | | 2 | Saute apple rings in batches in a lightly greased skillet over medium heat 1-2 minutes on each side or until lightly browned. | | 3 | Remove from skillet, and place 1 apple ring in the bottom of each 24 lightly greased muffin pan cups. | | 4 | Peel and finely chop enough remaining apples to equal 3 cups; set aside. Stir together sugar, oil, eggs and vanilla extract in a large bowl. | | 5 | Stir together flour, cinnamon, baking soda, and salt. Add dry mixture to sugar mixture | | 6 | Add apples to final mixture and fill the muffin pan. | | 7 | Bake at 350 degrees (f) for approx 20 minutes. |
Quick Caramel Frosting |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 28 | fliud ounces | condensed milk, sweetened | 1/2 | cups, packed | brown sugar | 1/2 | cup | butter | 1 | teaspoon | vanilla extract |
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Steps
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Sequence
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Step
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| | 1 | Place all ingredients in a heavy 3 quart saucepan; bring to a boil, stirring constantly, over medium-low heat. | | 2 | Cook, stirring constantly 3-5 minutes or until mixture reaches a pudding like thickness. Remove from heat. |
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