- 3 cups all-purpose flour (sifted)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1½ cups vegetable oil
- 2 cups sugar
- 3 large eggs (room temperature)
- 2 teaspoons vanilla
- 1¼ cups pecans (chopped)
- 4 cups apples (original recipe called for 2 cups, peeled and finely chopped)
- ½ teaspoon nutmeg
- 2 teaspoons cinnamon
- 1 Cup all purpose flour
- 1/2 cups oats
- 1 cup brown sugar
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1/2 cup butter (soften)
Preheat the oven 350 degrees.
Sift the flour, soda, nutmeg, cinnamon, salt and set aside.
Beat together the oil, sugar, eggs and vanilla.
Add egg mixture in the dry ingredients and stir until everything is combined.
Stir in the chopped apples and pecans. I used a mini food processor to chop the apples.
Use a regular size ice cream scoop and scoop into cupcake baking liners.
For the Crumble: Mix together flour, oats, brown sugar, allspice, cinnamon and soften butter.
Add tablespoon on top of the muffins before baking.
Bake the apple muffins for 25 minutes at 350 degrees.
Diane Roark for Princess Pinky Girl