Pink Lady Sour Cream Muffins

Makes 1 dozen.

Pink Lady Apples were created just a few years ago in Australia, from a natural cross of Golden Delicious and Lady William apples.

Stir up these extraordinary muffins for a weekend breakfast or brunch. Remember - do not overmix the batter stir only about 20 to 25 times, just until everything is blended together. The batter will be stiff, since it s so full of the crisp apples and pecans as a result it will mound high in the muffin cups. The sweet crumbly topping is generous, so pile it high on top of the muffins before they bake.

Topping:
1/3 cup packed brown sugar
1/3 cup all-purpose flour
1/4 cup butter
1/3 cup chopped pecans

Muffins:
2 cups all-purpose flour
2/3 cup granulated sugar
2 teaspoons Clabber Girl or Rumford baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 eggs
1/4 cup milk
1/4 cup vegetable oil
1 Pink Lady Apple, cored and chopped
2/3 cup chopped pecans

Topping: In small mixing bowl, stir together brown sugar and flour. Cut butter into chunks into flour/sugar mixture, then work it in with your fingers until crumbly. Mix in pecans. Set aside.

Muffins: In large mixing bowl, stir together flour, sugar, baking powder, cinnamon, baking soda and salt.

In medium mixing bowl, beat sour cream, eggs, milk and oil until blended. Make a well in the center of the dry ingredients. Pour egg/sour cream mixture into the well and stir just until moistened. Do not overmix. Stir in chopped apple and pecans. Spoon into greased muffin cups. Using a spoon or your fingers, pile Topping on tops of batter. Bake in preheated 375 degree F oven until tops are browned and spring back when lightly touched, about 20 to 25 minutes. Turn out of pan onto wire rack and cool briefly.