1 large apple (with peel), cored & chopped ……… 1/4 cup vegetable oil
1/4 cup EACH regular Splenda (not baking blend) AND Brown Splenda
(or 1/4 cup EACH white sugar AND packed dark brown sugar)
2 tsp. baking powder ……………………………… 1 tsp baking soda
1/2 tsp salt …………………………………………..1 tsp cinnamon
2 eggs …………………………………………………1 tsp vanilla extract
1/2 tsp caramel extract
1/4 cup chopped nuts (hazelnut, pecans or walnuts)
1/2 cup regular or sugar-free liquid coffee creamer (match the flavor to the nuts: hazelnut, butter pecan, vanilla caramel/crème brulee for walnuts)
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1 TB liquid coffee creamer ……………………….. 1 drop caramel extract
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Preheat oven to 350. Line 10-12 muffin tins with paper liners and give each a quick spritz of non-stick spray in the bottom. ~ I like to chop my apple by cutting it into quarters, and pulsing in the food processor. If your nuts need to be chopped, toss them in there too.
Cream together oil, eggs, Splenda (or sugars), apples, spices, extracts, baking powder and baking soda (I use a big bowl with wooden spoon). Add flour and liquid coffee creamer, alternately, and stir to mix completely. Stir in nuts. When blended, scoop into prepared muffin tins (I like to fill almost to the top).
Mix 1 TB liquid coffee creamer and 1 drop (or so) caramel extract in small bowl. Brush on top of muffin batter.
Bake for 22-30 minutes, or until toothpick comes out clean. (Dark pans bake faster than light pans) NOTE: Sugar-free muffins may not get as dark as those with sugar.
VARIATION: If you are making muffins WITH sugar, you could also add about 2-3 TB Heath bits (near the chocolate chips at grocery store). White raisins can also be added. Also, if you can tolerate sugar, you can sprinkle Sparkling or Sanding Sugar on top of brushed muffins before baking (for a crunchy crust)