Apple and Pecan Stuffed Muffins
Makes 12
Spray your muffin tin with anti-stick spray, melt 1 tablespoon of unsalted butter in a medium-sized pan over medium heat, add 2 peeled and chopped apples, followed by 1 cup of chopped pecans, ½ teaspoon of crushed rosemary, and a pinch of salt. Cook for 2 minutes, or until the apples become soft. Remove from heat.
Combine the apple mixture with ¾ cup of the muffin batter and beat until well combined. Whisk 2 eggs in a separate bowl. Divide the remaining muffin batter evenly between the muffin cups, then top each with a spoonful of the apple-pecan mixture. Gently press the mixture down with the back of a spoon to eliminate any air bubbles.
Bake the muffins at 375°F (190°C) for 30-35 minutes, or until golden brown on top. Allow them to cool in the muffin tin for 20 minutes before removing with a knife.
Additional Insights
If you want to add some extra protein to this recipe, consider using almond or cashew flour instead of regular flour. Additionally, you can experiment with different spices like cinnamon, nutmeg, or cardamom to give these muffins a unique flavor twist.
Don't forget to wear oven mitts when handling the hot muffin pan.
A spatula is useful for stirring the apple and pecan mixture.
This Breakfast recipe is perfect for Fall mornings.
Mix the apple, pecan, and spices in a large mixing bowl.
You can use North American pecans for this recipe.
Serve the stuffed muffins with a side of vegetarian bacon.
Baking these apple and pecan muffins is a great Winter activity.
Make these muffins for a special occasion like Christmas.
These muffins can be a delicious weeknight treat.
For a low carb version, substitute the waffle base with almond flour.
These cupcakes can also be enjoyed as a low calorie snack.
Use a wooden spoon to mix the wet ingredients.
You can make these appetizers under 30 minutes for Thanksgiving dinner.
These cupcakes are also great for low fat diets with their high fiber content.
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