I saw that yesterday was National Back to School Day. I had no idea there was such a day. Of course, my older two kids have been in school for a month, but my youngest had her first day of preschool. It was a bittersweet day. More sweet than bitter. But none the less, I had a morning to myself. Of course I thought I would have so much free time with all three of my kids in school (at least for three mornings a week), but it has all been filled so quickly with so many other things. I guess there really isn’t much free time as a parent, is there?

And since all the kids are off to school in the mornings and there never seems to be enough time for a hearty breakfast, we need a little help.  These muffins are beyond delicious.  The sour cream keeps them super moist for at least a couple of days.  So, feel free to make some {in all your free time ;)} and keep them in an airtight container to eat for breakfast throughout the week. {Or maybe a quick snack.}

Apple Nut Muffins

Ingredients:

2 Tbls. butter
1/3 cup brown sugar
1 Tbls. flour
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
2 green apples, peel and diced small
1/2 cup finely chopped nuts (pecan and/or walnuts work great; I use a combination of the two)

Muffins:

3/4 cup butter, softened
1 1/2 cups sugar
3 eggs
1 1/2 tsp vanilla
3 1/2 cups flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt
1 1/2 cups sour cream
cinnamon sugar (optional)

Directions:

In a saucepan, melt butter. Stir in brown sugar, flour, cinnamon and nutmeg until smooth. Add apples; cook over medium-low heat for 10 minutes or until tender, stirring frequently. Remove from heat; stir in nuts. Cool.

In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine dry ingredients; add to creamed mixture alternately with sour cream.

Spoon 1/4 cupfuls of batter into greased jumbo muffin cups. Spoon apple mixture into the center of each (do not spread). Top with remaining batter. Sprinkle with cinnamon-sugar. Bake at 350° for 25-27 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Yield: 1 dozen jumbo muffins or 2 dozen regular muffins.

Note: If using regular-size muffin cups, fill cups half full with batter; add a rounded teaspoonful of apple mixture and remaining batter. Bake for 16-18 minutes.

*Recipe  from tasteofhome.com