Apple Muffins for Back to School

 

September is here, and with it come thoughts of fall, back to school, and apples.  Really, none of the things that I associate with the time right after Labor Day are really timely. At least for me, school began in the first half of August! Fall doesn't really begin on Labor Day, but on September 21st. And apples come into season somewhere between the middle of July and late November depending on the variety and the climate.  Still, I think September is a good time to mix up a batch of apple muffins. Heck, any time of year is good for these muffins!  Because these start with a muffin mix that you can keep in your pantry, these come together so quickly that you can make them up even if you have to be out the door and running the car pool. The cinnamon gives the air a warm, comforting smell, and substituting applesauce for oil makes these extra healthy. So give them a try and see if they don't make it to the head of your muffin class. Apple Muffins Preheat the oven to 350 degrees. Line cupcake tins with paper liners. 2 eggs 1 cup water 1/2 cup applesauce 2 3/4 cup Manic Muffin Mix 1/4 tsp. cinnamon 1/2 cup chopped pecans 1 honeycrisp apple Peel, core, and dice the apple into pieces about the size of a raisin. You should have about 1 cup. I selected honeycrisp because they're my husband's favorite, but any crisp apple will do. Gala, granny smith and Braeburn are also good apples for baking because they hold their shape. Mix all the ingredients together until there is no dry mix left.  Fill tins 3/4 full. Bake for 20 minutes, or until the muffins have brown tops and a toothpick stuck into the center of one comes out dry. Make about 18 muffins. These muffins freeze well. Take them out of the freezer the night before and leave them on the counter, and they will be ready to eat in the morning.​