How about an apple muffin?

If you can stand another apple recipe, try this one for apple muffins. It's the best I've found -- especially now that I've tweaked it to my own liking.

3 medium Granny Smith apples, peeled, cored and diced
1 cup sugar
1/2 cup vegetable oil (or use 1/2 applesauce instead of the oil)
2-1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 tsp salt
1/4 tsp grated nutmet
2 tsp cinnamon
1/2 cup milk (I use half-and-half)
1 large egg, lightly beaten, at room temperature
1/2 c chopped walnuts

Macerate the apples for 45 minutes. (Translation: toss the apples, sugar and oil or applesauce together and let it sit.)

Preheat the oven to 350. Test your oven temperature; some ovens can be as hot as 400 and still bake these perfectly. Mine works best at 350.

Whisk the dry ingredients together.

Using a wooden spoon, stir the milk and egg into the apple mixture until smooth. Then stir in the dry ingredients just until moistened. Add the nuts.

Fill regular or oversized muffin tins three-quarters full. I sprinkle a few chopped walnuts on top before baking. If using regular sized tins, bake for 20-25 minutes. If using oversized tins, bake for 30-35 minutes. These muffins don't get very brown, so test them with your finger or with a toothpick. Be careful not to burn them on the bottom.

Cool on wire racks. And enjoy!