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By Root 1050 0

tops spring back when lightly pressed with a finger, 17 to 22 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edge of the muffins, lift them up from the bottom of the pans using the end of the knife, and pick them out of the pans carefully with your fingertips. Place the muffins on a wire rack to cool 20 minutes longer, then serve.

Keep It Fresh! Store these muffins, in a cake saver or under a glass dome, at room temperature for up to five days. Freeze the muffins, in a cake saver or wrapped in aluminum foil, for up to three months. Let the muffins thaw overnight on the counter before serving.

Recipe Reminders

MADE FOR

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PREP NOTES

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DON’T FORGET

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SPECIAL TOUCHES

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APPLE SPICE MUFFINS

YEARS AGO DIANA CRAWFORD, a resident of Martinsburg, West Virginia, sent me a wonderful apple spice Bundt cake recipe that ended up winning my recipe contest. I remembered that cake when creating this muffin recipe. Diana’s cake begins with a spice mix to which she adds maple flavoring and buttermilk, and so does this batter. And it also includes chopped fresh apple; use whatever you’ve got—the more tart and crisp the apple, the better the muffin flavor will be.

makes:

20 muffins (2½ inches in diameter)

prep:

20 minutes

bake:

20 to 25 minutes

cool:

25 minutes

Vegetable oil spray, for misting the pans

1 package (18.25 ounces) plain spice cake mix

11/3 cups buttermilk

½ cup vegetable oil

3 large eggs

1 teaspoon maple flavoring

1 cup finely chopped apple

¼ cup packed light brown sugar

¼ cup finely chopped pecans, plus additional for sprinkling

½ teaspoon ground cinnamon

1. Place a rack in the center of the oven and preheat the oven to 375°F. Lightly mist 22 cupcake cups with vegetable oil spray and set the pans aside.

2. Place the cake mix, buttermilk, oil, eggs, and maple flavoring in a large mixing bowl and stir with a wooden spoon until the eggs are beaten and the ingredients are just incorporated, 40 to 50 strokes. There may still be lumps in the batter. Set the batter aside.

3. Place the apple in a small bowl along with the brown sugar, the ¼ cup pecans, and the cinnamon. Stir to combine.

4. Spoon or scoop a couple of tablespoons of muffin batter into the prepared cupcake cups, then top with a heaping teaspoon of the apple mixture. Spoon or scoop another couple of tablespoons of batter into the filled cups, then top with another heaping teaspoon of apple mixture. Sprinkle the tops with the additional pecans.

5. Place the pans in the oven and bake the muffins until the tops spring back when lightly pressed with a finger, 20 to 25 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edge of the muffins, lift them up from the bottom of the pans using the end of the knife, and pick them out of the pans carefully with your fingertips. Place the muffins on a wire rack to cool for 20 minutes longer, then serve.

Keep It Fresh! Store these muffins, in a cake saver or under a glass dome, at room temperature for up to three days. Freeze the muffins, in a cake saver or wrapped in aluminum foil, for up to three months. Let the muffins thaw overnight on the counter before serving.

Recipe Reminders

MADE FOR

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PREP NOTES

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