Caramel-Apple Muffins With Quick Caramel Frosting - cooking recipe

Ingredients

To make muffins
1 (3 lb) bag small apples (12 to 14 apples)
2 cups sugar
1 cup vegetable oil
3 large eggs, lightly beaten
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups chopped pecans, toasted and divided
To make frosting
2 (14 ounce) cans sweetened condensed milk
1/2 cup firmly packed light brown sugar
1/2 cup butter
1 teaspoon vanilla extract

Preparation

For muffins:.
Peel, core, and cut 4 apples into 24 (1/4-inch-thick) rings.
Saute apple rings, in batches, in a lightly greased skillet over medium heat 1 to 2 minutes on each side or until lightly browned.
Remove from skillet, and place 1 apple ring in the bottom of each of 24 lightly greased muffin pan cups.
Peel and finely chop enough remaining apples to equal 3 cups.
Set aside.
Stir together sugar and next 3 ingredients in a large bowl.
Stir together flour and next 3 ingredients; add to sugar mixture, stirring just until blended. (Batter will be stiff.)
Fold in finely chopped apples and 1 cup pecans.
Spoon batter evenly over apple rings in muffin pan cups, filling cups three-quarters full.
Bake at 350\u00b0 for 25 minutes or until a wooden pick inserted in center comes out clean.
Remove muffins from pan, and cool, apple rings up, on a wire rack.
Press the handle of a wooden spoon gently into the center of each apple ring, forming a 1-inch-deep indentation in the muffins.
Spoon warm Quick Caramel Frosting evenly over muffins, filling indentations.
Sprinkle evenly with remaining 1 1/2 cups chopped pecans.
For frosting:.
Place all ingredients in a heavy 3-quart saucepan; bring to a boil, stirring constantly, over medium-low heat.
Cook, stirring constantly, 3 to 5 minutes or until mixture reaches a pudding-like thickness.
Remove from heat.
Spoon warm frosting evenly over muffins.
Frosting makes approximately 2 1/2 cups.