Praline Honey Ham Marinade 
Original Creole Seasoning 
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Get RecipeLooking to add a little more flavor to your breakfast? Try this sweet treat with a touch of Creole seasoning. These Apple Praline Muffins by The Beach House Kitchen are the perfect combination of the crispness of apples and sweetness of praline.
Ingredients
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1 Cup All-Purpose Flour
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1 Cup Whole Wheat Flour
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2 Teaspoons Baking Powder
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1 1/2 Teaspoons Ground Cinnamon
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1/2 Teaspoon Baking Soda
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1/2 Cup Unsalted Butter, Melted
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1/2 Cup Light Brown Sugar, Firmly Packed
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1/2 Cup Tony’s Praline Honey Ham Marinade
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1/4 Cup Sour Cream
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1 Large Egg
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1 Teaspoon Vanilla Extract
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3/4 Cup Milk
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2 Cups Shredded and Peeled Apples
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3/4 Cup Candied Pecans, Roughly Chopped (Option to Use Store-Bought)
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1/2 Cup Granulated Sugar
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1/3 Cup Light Brown Sugar
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1 1/2 Teaspoons Ground Cinnamon
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1 Large Egg White
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1 Teaspoon Vanilla Extract
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1 Tablespoon Water
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4 Cups Pecan Halves
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Tony’s Original Creole Seasoning, to Taste (Optional)
- Clear
Directions
Making the Candied Pecans:
- Preheat oven to 300°F.
- Line a large baking sheet with parchment paper and set aside.
- In a small bowl, mix together granulated sugar, brown sugar, cinnamon and Tony’s Original Creole Seasoning if you are looking for a little more flavor.
- In a large bowl, whisk the egg white, vanilla and water until foamy.
- Add the pecans and toss until the pecans are well coated. Add the sugar mixture and toss until all the pecans are well coated.
- Spread the pecans in a single layer on the baking sheet and bake for 40 minutes, stirring after 20 minutes.
- Remove from oven and place the baking sheet on a wire rack to totally cool.
- When pecans are cool, store them in an airtight container for up to 4 weeks.
Making the Muffins:
- Preheat oven to 425°F.
- Line a standard muffin tin with liners. This recipe will make 15 muffins.
- In a medium bowl, whisk together all-purpose and wheat flours, baking powder, cinnamon and baking soda. Set aside.
- In a large bowl, whisk together melted butter, brown sugar, Tony’s Praline Honey Ham Marinade, sour cream, egg and vanilla until well combined. Add half of the flour mixture and mix until just combined. Mix in the milk followed by the remaining flour mixture until combined. Do not over mix.
- Fold in the shredded apples.
- Divide batter evenly into 15 muffin cups, filling each 3/4 full.
- Top each with some of the candied pecans, chopped. Bake for 5 minutes at 425°F and then turn the te3mperature down to 350°F and continue baking for another 12-13 minutes or until a tester inserted in the middle of the muffins comes out clean.
- Remove muffins from the oven and let cool on wire racks. Enjoy!
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