Monday, September 12, 2011


I love apples. I really can relate to Adam's fellow garden dweller, Eve, ya know, the one in the Bible? The one who decided to taste the forbidden fruit. Remember her? I always seem to relate to the villain. But, that's for another day.

OK, so over the weekend I had a bag of apples looking all lonely and asking for greater purpose. I answered the call and decided to take this once forbidden fruit to another level.

Can you say Praline Apple Muffins?
Just so you know, anything with the word "Praline" makes my ears perk up. And my mouth water. And baked apples smell like a home should smell in the Fall. So there wasn't much convincing to be done to get me to ask my husband to go to the store to get the only missing ingredient I needed to make these little marvels.Let me just say right now, they are definitely worth the 20 minute prep time, 15 minute bake time, and the minor burn on my wrist. Word of Advice: Pot holders are better than dish rags for removing a hot muffin tin from the oven. Oh, and the Mister said it was worth the trip to the grocery store for Sour Cream...even though I found a container after I already sent him. Lord, I love that man.
If you are human breathing, you will agree these muffins are sinfully delicious. These muffins are great for breakfast. These muffins are great for lunch. These muffins are great for your coworkers breakfast and lunch. At least that's what they said today.

Here's the recipe. Now, go on, give into the temptation. This is one sin, you won't regret.

*Praline Apple Muffins

1 1/2 cups chopped pecans, divided
1 (8 oz) container sour cream
1 cup granulated sugar
2 large eggs
1 Tbsp vanilla extract
2 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups finely chopped, peeled Granny Smith apples (about 3/4 lb)
1/2 cup butter
1/2 cup firmly packed light brown sugar

1. Preheat oven to 350 degrees. Bake 1/2 cup pecans in a shallow pan 6-8 minutes or until toasted.

2. Beat sour cream and next 3 ingredients at low speed with electric mixer until blended.

3. Stir together flour and next 3 ingredients. Add to sour cream mixture, beating just until blended. Stir in apples and 1/2 cup toasted pecans. Spoon batter into well-grease muffin tin. Sprinkle with remaining 1 cup chopped pecans.

4. Bake at 350 degrees for 15 minutes or until wooden pick inserted into center comes out clean.

5. Cool on wire rack 10 minutes.

6. Bring butter and brown sugar to boil in 1-qt heavy saucepan over medium heat; stirring constantly; boil 1 minute. Remove from heat, and spoon over top of muffins.

7. Enjoy.

*This recipe was adapted from recipe in September 2009 issue of Southern Living.

1 comment:

{BlueEyedYonder} said...

So happy to see you blogging again, I miss your sweet words and delicious cooking! XOXO