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Apple, pecans and coconut give these cinnamon-spiced muffins a hearty texture. They're tender and delicious baked in paper liners or greased muffin cups. —Carol, Stine, Dayton, Ohio
Nutritional Facts 1 serving (1 each) equals 243 calories, 10 g fat (4 g saturated fat), 32 mg cholesterol, 240 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Cinnamon Apple Muffins in Taste of Home August/September 2007
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 Oct. 12, 2009 by Keelie
Excellent! Very moist! I used 1 cup whole wheat flour and 1/2 cup white. I also cut the drizzle in half and it was more than enough! I also used walnuts because that's what I had and I didn't toast them. I omitted coconut. Absolutely delicious! I already wrote the recipe down for future baking!:) Thank!
Reviewed on Feb. 12, 2009 by KJ1
VERY, VERY GOOD!!! I will make these often. Perfect for breakfast. Didn't even put the glaze on and they were still good.
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