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1
For muffins:.
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2
Peel, core, and cut 4 apples into 24 (1/4-inch-thick) rings.
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3
Saute apple rings, in batches, in a lightly greased skillet over medium heat 1 to 2 minutes on each side or until lightly browned.
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4
Remove from skillet, and place 1 apple ring in the bottom of each of 24 lightly greased muffin pan cups.
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5
Peel and finely chop enough remaining apples to equal 3 cups.
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6
Set aside.
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7
Stir together sugar and next 3 ingredients in a large bowl.
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8
Stir together flour and next 3 ingredients; add to sugar mixture, stirring just until blended. (Batter will be stiff.)
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9
Fold in finely chopped apples and 1 cup pecans.
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10
Spoon batter evenly over apple rings in muffin pan cups, filling cups three-quarters full.
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11
Bake at 350u00b0 for 25 minutes or until a wooden pick inserted in center comes out clean.
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12
Remove muffins from pan, and cool, apple rings up, on a wire rack.
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13
Press the handle of a wooden spoon gently into the center of each apple ring, forming a 1-inch-deep indentation in the muffins.
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14
Spoon warm Quick Caramel Frosting evenly over muffins, filling indentations.
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15
Sprinkle evenly with remaining 1 1/2 cups chopped pecans.
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16
For frosting:.
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Place all ingredients in a heavy 3-quart saucepan; bring to a boil, stirring constantly, over medium-low heat.
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18
Cook, stirring constantly, 3 to 5 minutes or until mixture reaches a pudding-like thickness.
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Remove from heat.
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20
Spoon warm frosting evenly over muffins.
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21
Frosting makes approximately 2 1/2 cups.
