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Apple Butter Filled Muffins Recipe
|All purpose flour||1⁄4 Cup (4 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||2 Teaspoon|
|Pumpkin pie spice||1 Teaspoon (or apple pie spice)|
|Egg||1 , beaten|
|Milk||3⁄4 Cup (12 tbs)|
|Vegetable oil||4 Cup (64 tbs)|
|Apple butter||1⁄3 Cup (5.33 tbs)|
|Pecans||1⁄3 Cup (5.33 tbs), chopped|
Serving size: Complete recipe
Calories 8906 Calories from Fat 8145
% Daily Value*
Total Fat 923 g1419.9%
Saturated Fat 122.2 g611.1%
Trans Fat 0 g
Cholesterol 228.4 mg
Sodium 1427.3 mg59.5%
Total Carbohydrates 177 g59%
Dietary Fiber 7 g28.1%
Sugars 137.5 g
Protein 20 g39.1%
Vitamin A 9.4% Vitamin C 3.6%
Calcium 103.6% Iron 32.8%
*Based on a 2000 Calorie diet
Combine the beaten egg, milk and vegetable oil.
Add to dry ingredients.
Stir just until moistened.
Lightly grease bottoms of 12 muffin cups or line with paper bake cups.
Spoon a heaping tablespoon of batter into each muffin cup.
Top each with a heaping teaspoon of apple butter, then with the remaining batter.
In small bowl combine chopped pecans and 2 tablespoons sugar.
Sprinkle over batter.
Bake in preheated 375°F convection oven on rack #2 or #3 offset for 14 to 16 minutes (or bake in preheated 400°F radiant bake oven 18 to 20 minutes) or until golden brown.
Loosen edges from pan; remove muffins.