Cinnamon Apple Muffins II

By Addie

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

Ingredients

• MUFFINS:
• 1/4 cup butter, softened
• 1/3 cup sugar
• 2 tablespoons brown sugar
• 1 egg
• 1/2 cup milk
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 medium tart apple, peeled and finely chopped
• 1/2 cup chopped pecans, toasted
• 1/4 cup flaked coconut
• ........................................
• GLAZE:
• 1 cup confectioners' sugar
• 2 tablespoons unsweetened apple juice

Preparation

Step 1

1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Stir in milk. Combine the flour, baking powder, salt and cinnamon; add to creamed mixture just until moistened. Fold in the apple, pecans and coconut.

2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients until smooth; drizzle over muffins. Serve warm. Yield: 11 muffins.

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REVIEWS

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!

VERY, VERY GOOD! I will make these often. Perfect for breakfast. Didn't even put the glaze on and they were still good.

I always have many compliments when using this recipe!