2 oiled or foil-lined muffin tins.
Bake for 20
To standard muffin mix, add apple pie filling (chop up the apple slices, but use all of the can contents, including the thickening, which makes the muffins moist), cinnamon and pecans. Mix with enough water to make a soft dough.
Divide into muffin tins.
Will make 12 extra-large muffins or 24 medium.
Bake at 375\u00b0 until done.
Preheat oven to 400\u00b0F. Lightly grease 8 mini loaf pans.
In a large bowl, combine powdered sugar, almond meal and flour. Add egg whites and vanilla, mixing lightly. Pour in butter. Mix well and fold in apple.
Spoon mixture evenly into pans until two-thirds full. Top with pecan halves.
Bake 12-15 minutes, until golden. Allow to cool in pans for 5 minutes before turning onto a wire rack to cool completely. Dust with powdered sugar before serving.
Preheat oven to 400\u00b0F and grease or line a 12-cup muffin tin.
In a large bowl, beat together the eggs, oil, buttermilk/yogurt, molasses, and honey.
Stir in the wheat bran.
In medium bowl, mix together the pastry flour, oats, baking powder, baking soda, cinnamon, ginger, and nutmeg.
Stir the flour mixture into the bran mixture, being careful not to overmix.
Fold in the apple and pecans.
Spoon the batter into muffin tin and bake 20 to 25 minutes, or until toothpick inserted into the center of a muffin comes out clean.
Preheat oven to 350. Spread pecans on a rimmed baking sheet; bake until lightly browned, 5 to 7 minutes. Set aside to cool.
In a med bowl, whisk together sour cream, vinegar and sugar (if using) until smooth.
Add celery and apple. Toss gently to combine.
Crumble toasted pecans on top, serve immediately.
Preheat oven to 350\u00b0.
Grease 1/2-cup muffin cups.
Sift all-purpose flour, baking soda, ground cinnamon and salt into medium bowl.
Combine sugar, oil, egg, lemon juice, vanilla and lemon peel in large bowl; whisk to blend.
Mix in dry ingredients, then apples and pecans.
Spoon 1/3 cup batter into each prepared muffin cup.
Bake until tester inserted into centers comes out clean, about 35 minutes.
Turn muffins out onto rack; cool slightly.
Serve warm.
Makes 12 servings.
In bowl combine flour, baking soda, cinnamon and salt.
Add apple and pecans.
In another bowl combine sugar, milk, oil, lemon juice, vanilla, lemon peel and egg.
Mix well.
Add to flour mixture.
Mix well.
Spoon into 12 paper-lined muffin cups.
Bake at 375\u00b0 for 25 minutes.
00b0F. Grease a 12-cup muffin pan.
Sift the flour
br>Meanwhile, for the caramelized apple, melt butter and brown sugar
Use your favorite pie crust recipe for a two crust pie.
In a large mixing bowl, combine flour, baking soda, cinnamon and salt.
Add shredded apple and the pecans.
In a separate bowl, combine sugar, milk, oil, lemon juice, vanilla, lemon peel and the egg.
Stir well and add to flour mixture.
Mix all ingredients thoroughly.
Spoon into 12 paper-lined muffin cups and bake at 375\u00b0 for 25 minutes.
Combine quinoa flakes and 1/2 cup water in a small bowl. Cover and refrigerate for 1 hour, or until soft.
Stir in grated apple, yogurt, agave syrup and vanilla then sprinkle with chopped nuts. Serve.
In bowl, combine flour, baking soda, cinnamon and salt.
Add shredded apples and nuts.
In another bowl, combine sugar, milk, oil, lemon juice, vanilla and egg.
Add to flour mixture.
Spoon into paper lined muffin cup pan and bake at 375\u00b0 for 25 minutes.
Combine first 4 ingredients in bowl.
Add next 2 ingredients. In another bowl, combine the next 7 ingredients.
Add to flour mixture.
Spoon into 12 paper lined muffin cups.
Bake at 375\u00b0 for 25 minutes.
Prepare muffin mix according to package directions; fold in apple. Fill greased muffin cups 3/4 full. In a small bowl, combine the walnuts, flour, brown sugar and butter; sprinkle over batter.
Preheat oven to 350\u00b0. Grease and flour a 9 in. round or square baking pan. Reserve 1 cup muffin mix. Pour remaining mix into a bowl, add 1/2 cup milk and stir. Spread into prepared pan. Spoon apple pie filling over the top. Pour reserved muffin mix into a bowl and add softened butter. Blend until crumbly. Sprinkle over pie filling. Top with chopped nuts if desired. Bake 40 minutes or until top is golden brown. Delicious when topped with ice cream.
Place the ingredients, except the apples and pecans, in the pan according to the order in the manufacturer's instructions.
Set crust on medium and program for the Basic or Fruit and Nut cycle; press Start. (This recipe is not suitable for use with the Delay Timer.).
When the machine beeps, or between Knead 1 and Knead 2, add the apples and pecans.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.
ver the quinoa; stir. Add apple pieces, pecan pieces, cranberries, and Parmesan
he pan.
Put the apple slices into a bowl and
Add greens, apple slices, pecan halves, dried cherries, and blue cheese chunks into a large salad bowl.
In a small jar, mix Dijon, maple syrup, vinegar, olive oil, and salt and pepper. Put the lid on the jar and shake well to mix.
Pour a little salad dressing over the top of the salad and toss to combine. Taste salad and add more salad dressing to taste.