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1 (3-pound) bag small apples (12 to 14)
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
Quick Caramel Frosting
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 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 over apple rings in muffin pan cups, filling cups three-fourths full. Bake at 350* for 25 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan, and cool, apples rings up, on a wire rack. Press 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 over muffins, filling indentations. Sprinkle with remaining 1 1/2 cups chopped pecans. Makes 2 dozen.
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
Quick Caramel Frosting
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 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 over apple rings in muffin pan cups, filling cups three-fourths full. Bake at 350* for 25 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan, and cool, apples rings up, on a wire rack. Press 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 over muffins, filling indentations. Sprinkle with remaining 1 1/2 cups chopped pecans. Makes 2 dozen.
