Tuesday, November 16, 2010

Apple and Pecan Cinnamon-Swirl Muffins

This recipe is a bit of an experiment. I've been craving sweets especially intensely for the past few weeks, fueled primarily by my new obsession: the cupcake shop downtown. This bakery puts out some of the most delicious cupcakes I have ever tasted in my life. They make eight hundred gazillion flavors, but so far I've only tried five. I go in at least once a week to try something new.

But I digress! So I have the day off from class and I've been studying the muscular system for tomorrow's anatomy and physiology exam all day. Studying always makes me crave sweets. I'm pretty sure it's all psychological, but I see no reason not to indulge today.

I found a box mix of "cinnamon swirl quick bread" and suddenly became inspired. What if instead of quick bread, I made muffins? Simple enough. What if instead of using vegetable oil, I used applesauce? How healthy! What if I chopped up a Granny Smith apple, added it to the batter, and topped it all off with some roasted pecans? Yummy!

The Ingredients - As it turns out, our applesauce had mold in it. So I ended up using vegetable oil after all. Oh well!

The Process
Preheat the oven to 350 degrees (or 325 if you have a convection oven like me) and grease/flour the pan, per the instructions on the box.

Slice and core a Granny Smith apple, then chop slices to desired size.

Combine quick bread mix, water, applesauce, and eggs per the instructions on the box. Fold in chopped apples.

Fill muffin cups to 1/3 with batter, top with cinnamon mix, and carefully swirl with a knife.

Pour remaining batter into muffin cups until 2/3 full each, sprinkle with cinnamon mix, and top with pecans.

Bake for about 24 minutes or until wooden toothpick comes out clean. Cool muffins in pan for 10 minutes and enjoy!

And may the peace of the Lord be always with you.

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