CARAMEL-APPLE MUFFINS WITH QUICK CARAMEL FROSTING

Steps:

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