Cream butter and sugar. Add eggs and vanilla; beat until fluffy. Thoroughly mix all dry ingredients. Slowly add to butter-sugar mixture, mising only until moistened. Hand stir in pecans and apples. (mixture may be a little dry; however, apples will provide enough moisture.) Fill greased or lined muffin tins with 1/4 cup of mixture. Bake at 350 F. for 20 minutes or until muffins test done. Yield: 18 to 24 muffins Hint: these muffins make great gift basket fillers. Recipe copied from Baylor University Alumni Association, Waco,TX Homecoming cookbook. Recipe by: Marilyn Jeanne Jones 1982 Posted to MC-Recipe Digest V1 #855 by "Nitro_II "
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|Serving Size: 1 Serving (2322g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2021 (24%)|
|Amt Per Serving||% DV|
|Total Fat 224.5g||299 %|
|Saturated Fat 81.5g||407 %|
|Monounsaturated Fat 87.8g|
|Polyunsanturated Fat 35.5g|
|Cholesterol 2359mg||726 %|
|Sodium 2672mg||92 %|
|Potassium 1677.6mg||44 %|
|Total Carbohydrate 1515.2g||446 %|
|Dietary Fiber 25.2g||101 %|
|Sugars, other 1490g|
|Protein 113.5g||162 %|
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Calories per serving: 8339
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