Caramel Apple Doughnut Muffins

• 1-1/2 cups all-purpose flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 large egg
• 3/4 cup 2% milk
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 1 medium apple, peeled and finely chopped (about 1 cup)
• 3/4 cup sugar
• 2 tablespoons water
• 1/2 cup heavy whipping cream, warmed
• 2 tablespoons creme fraiche or sour cream
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/3 cup sugar
• 1 tablespoon ground cinnamon
• 3 tablespoons butter, melted

1. Preheat oven to 350u0b0. In a large bowl, whisk flour, sugar, baking powder, salt and nutmeg. In another bowl, whisk egg, milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in apple.
2. Fill greased mini-muffin cups three-fourths full. Bake 15-17 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks.
3. Meanwhile, for caramel sauce, in a small heavy saucepan, combine sugar and water; stir gently to moisten all the sugar. Cook over medium heat, gently swirling pan occasionally, until syrup turns a medium amber color, about 8-10 minutes.
4. Remove from heat; gradually stir in warm cream. Transfer to a small bowl; place bowl in an ice-water bath, stirring frequently until cooled, about 5 minutes. Remove bowl from ice water. Whisk in creme fraiche, vanilla and salt.
5. For coating, combine sugar and cinnamon. Dip tops of warm muffins in butter, then coat in cinnamon-sugar. Serve muffins with caramel sauce.

flour, sugar, baking powder, salt, ground nutmeg, egg, milk, canola oil, vanilla, apple, sugar, water, heavy whipping cream, creme fraiche, vanilla, salt, sugar, ground cinnamon, butter

Taken from www.tasteofhome.com/recipes/caramel-apple-doughnut-muffins/ (may not work)