0.50 g to 1 g. Ground Nutmeg
Preheat oven to 350 F. Grease jumbo muffin cups.
Rehydrate apples in reconstituted apple juice concentrate for at least 5 minutes. Drain well before using.
Melt butter. Stir in brown sugar, flour, cinnamon and nutmeg until smooth. Stir in apples and nuts. Set aside.
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla.
Combine dry ingredients; add to creamed mixture alternately with sour
cream. Spoon ¼ cupfuls of batter into prepared jumbo muffin cups. Spoon
apple mixture into the center of each (do not spread). Top with
remaining batter. Sprinkle with cinnamon-sugar. Bake for 25-27 minutes
or until muffins test done. Cool for 5 minutes before removing from pans
to wire racks.
Yield: 1 dozen jumbo muffins or 2 dozen regular muffins (bake for 16-18 minutes).