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1
In a bowl, toss diced apples with sugar; pour the oil over the top; stir well; set aside at room temperature for 45 minutes.
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2
Position rack in the center of oven; preheat oven to 400.
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3
Spray muffin pin indentations/rims with nonstick cooking spray.
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4
In a bowl, whisk flour, baking powder, salt, cinnamon, and nutmeg; set aside.
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5
Using a wooden spoon, stir the milk and eggs into the apple mixture until smooth; stir in the flour mixture until moistened.
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6
Fill muffin tins 3/4 full; bake 25 minutes or until the muffins have rounded, slightly cracked tops; pick inserted into the center should come out with just a few moist crumbs attached.
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7
Set pan on a wire rack; cool for 10 minutes; gently rock the muffins back and forth to release them; cool muffins on rack 5 minutes; serve.
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8
*Apple Cheddar Muffins: sprinkle each muffin with 1 tablespoon shredded Cheddar cheese before baking.
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9
*Apple Cherry Muffins: stir 3/4 cup dried cherries into the diced apples before adding the sugar and oil; proceed as directed.
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10
*Apple Cranberry Muffins: stir 3/4 cup chopped fresh cranberries into the diced apples before adding the sugar and the oil; proceed as directed.
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11
*Apple Pecan Muffins: add 3/4 cup chopped pecans with the flour; proceed as directed.
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12
*Apple Raisin Muffins: add 3/4 cup dark raisins into the diced apples before adding the sugar and the oil; proceed as directed.
