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“A friend in New York gave me the recipe for these delightful muffins,” Margaret McNeil notes from Germantown, Tennessee. “They stay moist for days…if you have any left!”
Nutritional Analysis: 1 muffin equals 272 calories, 11 g fat (1 g saturated fat), 36 mg cholesterol, 184 mg sodium, 40 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Apple Walnut Muffins in Cooking for 2 Spring 2006, p39
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Apr. 09, 2013 by stell65
I made these muffins today. They are wonderful. I measured the apple after I chopped it. These muffins turned out wonderful. They were light and very flavorful. I would definitely make again. My batter ended up making 12 standard size muffins, not 6 as the recipe stated.
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