Apple Butter Filled Muffins
|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|
In medium mixing bowl combine flour, 1/3 cup sugar, baking powder, apple pie spice and salt.
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.