Serves: 5
Total Calories: 581

3 medium granny smith apples, peeled, cored, and diced
1 cup sugar
1/2 cup vegetable oil
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup milk (whole, 2%, 1%, or nonfat)
1 large egg, lightly beaten, at room temperature

In a medium bowl, toss the diced apples with the sugar. Pour the oil over the apple and sugar mixture; set bowl aside at room temperature for 45 minutes

Set Sun Oven out to preheat. Prepare two standard sized 6-cup muffin tins by spraying the indentations with cooking spray or lining with paper muffin cups; set aside.

Whisk together the flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl; set aside. Using a wooden spoon, stir the milk and egg into the apple mixture until it is smooth. Stir the flour mixture into the apple mixture until just moistened. Fill the prepared tins three-quarters full. Use any excess batter for a second batch. Using a rack to separate the muffin tins, place them, cross stacked in the Sun Oven. Bake muffins until rounded and the tops have slightly cracked. A toothpick inserted into the center of on muffin comes out with a few crumbs attached, 35 to 45 minutes. The top pan will cook faster.

Set the pans on a wire rack to cool for 10 minutes. Remove the muffins from the pan and let cool another 5 minutes before serving. To store, cool muffins completely. They will stay fresh up to 2 days in an airtight container or up to 2 months if frozen.

Nutritional Facts:

Serves: 5
Total Calories: 581
Calories from Fat: 202

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