Ingredients

Filling

• 82 g Tree Top LM ¼” dices, rehydrated in 79 g Tree Top Apple Juice Concentrate (reconstituted in 395 g water)
• 29 g butter
• 73 g brown sugar
• 8 g all-purpose flour
• 1.50 g ground cinnamon
• 0.50 g to 1 g. Ground Nutmeg
• 50 g finely chopped nuts

Muffins

• 170 g butter, softened
• 301 g sugar
• 150 g eggs
• 6 g vanilla extract
• 448 g all-purpose flour
• 6.90 g baking powder
• 6.90 g baking soda
• 4.50 g salt
• 360 g sour cream
• cinnamon-sugar

Directions

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).