Hey there muffin!
I followed the directions exactly along with adjusting to our high altitude. Seems that mixing eggs and sugar so long isn’t necessary. Muffin cups should only be filled about half full. Larger muffin tins are best. I used regular 12 muffin size and had enough left over batter for 4 large muffins. The muffins in the larger size were better. Recipe is way too oily. A complicated recipe that sounded good but isn’t, sorry to say. Had to throw out the 12 in the regular sized tins.
I only used one large apple and had four pieces left over which I added along with the leftover batter to a 6" springform pan which made a lovely little cake for the freezer. I stuck to the recipe, spelt flour included and only subbed a yogurt/milk mix for the buttermilk as well as adding some vanilla. I loved the trick of toasting the pecan meal and will definitely be doing that in other recipes that call for nut meal. The soft crumb is nice and mine had a pretty lacey top.
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