Apple-Maple-Pecan Muffins

Made in the large (Texas size) muffin tins for 6 muffins. Leftovers are good sliced in half horizontally and reheated in the toaster oven. Recipe from my mother, Mary Jane Scanlon.

Makes 6 large (Texas size) muffins. 

Ingredients:

1/2 cup shelled pecans

1/3 cup chopped dried apple slices (1/4 inch pieces)

1 cup whole wheat flour

1/2 cup quick-cooking oatmeal (not instant)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup chopped peeled apple (1/4 inch pieces)

1/2 cup raisins

1/2 cup vegetable oil, preferably sunflower

1/2 cup maple syrup

1 egg

1/2 teaspoon vanilla

Directions:

Heat oven to 400 degrees.  Using spray vegetable oil, coat a 6-muffin Texas size muffin pan and set aside. 

Lightly oil bowl and blades of food processor; in processor bowl, coarsely chop pecans and dried apple slices.  Transfer to mixing bowl.  Add flour, oatmeal, baking powder and soda, fresh apple and raisins.

In a 2-cup measuring cup, measure oil and syrup; add egg and vanilla; whisk until blended.  Pour over dry ingredients.  Stir with wooden spoon or spatula until just blended.  There should be a few spots of unblended flour.  Spoon batter into greased muffin cups; batter will almost fill each cup. 

Bake until muffins feel firm to the touch, 20 to 25 minutes.  Cool 5 minutes in pan.  Carefully turn out of pan. Let the muffins cool on a rack a few minutes before serving.  Serves 6.