These are crunchy and delicious. They also make a great breakfast.
In the days when the Rehoboth Foodie prowled the culinary nooks and crannies of Orlando, Florida, there was an award-winning fine dining restaurant at (get ready, now)....the Orlando Airport. The Skyline had huge picture windows that looked out onto the runways, and was well known as a culinary destination in itself. One of their specialties was this great recipe that they were happy to share.
1 1/2 Cups brown sugar, firmly packed 2/3 Cup vegetable oil 1 egg 1 Cup buttermilk 1 tsp. baking soda 1 tsp. salt 1 tsp. vanilla extract 2 1/2 Cups flour 1 1/2 Cups peeled and diced apples (cut them at the last minute so they won\'t turn brown) 1/2 Cup pecans, chopped 1/3 Cup (regular) sugar 1 tsp. melted butter
Muffin pan with papers
Preheat oven to 325 degrees.
Combine the brown sugar, the vegetable oil and the egg in a bowl.
Combine the regular sugar and the melted butter in a small bowl.
In another bowl, combine the buttermilk, the baking soda, salt and vanilla. Add that mixture to the sugar mixture alternately with the flour. Mix well between each addition.
Gently fold the diced apples and the pecans into the mixture, then pour into the muffin pans and sprinkle the tops with the sugar/butter mixture. This recipe should yield about 15 muffins, so fill the cups accordingly.
Bake for about 30 minutes or until a cake tester or a toothpick comes out clean.
They are good anyway, but wait 'til you try 'em warm.
Costs per Portion:
Mon 01 Feb 2010 16:28:58 EST
5451 times viewed
Unregistered users are not allowed to post comments. Please register first.
Please support our advertisers who help to make this website possible--and tell them you saw them on RehobothFoodie.com! In order to maintain our objectivity, RehobothFoodie.com does not accept ads from restaurants.