Recently some friends of ours brought us some wonderful apples from North Carolina and they are what inspired me to make these scrumptious muffins. Also, we are headed to North Carolina for a wedding next weekend, and I always like to have something quick and easy that I don’t have to cook to serve for breakfast. These muffins will be perfect. I’ll just pack them up in a resealable plastic bag and freeze and they will be ready to go. That is, if there are any left. Did I mention how good they are?
To begin, gather your ingredients which are: apples, dried cranberries (Craisins), OJ, granulated and brown sugar, butter, pecans, baking soda, flour, cinnamon, nutmeg, lemon and ground cloves.
Combine OJ, sugars, shredded apples, Craisins, butter, cinnamon, nutmeg, and cloves in a saucepan and bring to a boil. Remove from heat, add the juice of 1 lemon and cool completely. This mixture itself is delicious! It tastes a little like supercharged applesauce. I couldn’t stop tasting it!
Measure flour and baking soda and mix well. Toss with roasted pecan pieces.
Add the cooled wet mixture to the flour mixture and stir until blended. And, yes, that’s flour all over my countertop, I’m a messy cook…..
Spray your muffin pan liberally with Pam Baking Spray to ensure your muffins don’t stick. Then use an ice-cream scoop to fill your muffin pan.
I may have gone a little overboard with the spray, but I wasn’t using paper muffin cups and I didn’t want anything to stick.
Bake at 350 degrees for 20 minutes and voila, they look and smell amazing!