Apple Butter Spice Muffins

I felt like baking muffins yesterday. I came across this recipe in a "Fall Baking" cookbook from PIL that I had picked up about a month ago.

The only change I made was to use Coconut milk. I always use Almond milk but last week I decided to try Silk Coconut milk and I love it! It has a very good taste.

When I cut open this muffin I noticed that all the apple butter had gone to the sides. I guess each muffin will be a surprise! These muffins don't have a fluffy cake-like consistency. They are much heavier.

I liked these muffins and will definitely make them again.

Apple Butter Spice Muffins
makes 12 muffins

1/2 cup sugar
1 teaspoon ground cinnamon
1/4  teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 cup pecans or walnuts, chopped
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
14 cup vegetable oil
1 egg
1/4 cup apple butter

Preheat oven to 400°F. Line 12 standard muffin cups with paper baking cups.

Combine sugar, cinnamon, nutmeg and allspice in large bowl. Toss 2 tablespoons sugar mixture with pecans in small bowl; set aside. Add flour, baking powder and salt to remaining sugar mixture.

Whisk milk, oil and egg in medium bowl. Stir into flour mixture just until moistened.

Spoon 1 tablespoon batter into each prepared muffin cup. Spoon 1 teaspoon apple butter into each cup. Spoon remaining batter evenly over apple butter. Sprinkle evenly with reserved pecan mixture.

Bake 20 to 25 minutes or until golden brown and toothpick inserted into centers comes out clean. Immediately remove from pan. Cool on wire rack 10 minutes. Serve warm or cool completely.

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