Made a double batch while at shore house.. Pecans were chopped fine, apples were diced, lemon was zested so that I could assemble, measured creating Mise en place. Oven was preheated to 350F. Placed all dry ingredients, sifted Whole wheat flour, Baking powder, Cinnamon, Brown sugar, combined and incorporating together. Created a crater in the center to accept the wet ingredients… The wet ingredients included Milk (soy milk), rice bran oil, fresh eggs and honey.. poured wet mixture into dry ingredients making a blob turning into smooth mixture. Folded in the apples diced, zest of lemon and pecans chopped. Greased the medium cup muffin tin, Allowed the muffins to cook for 27 minutes checking with a tooth pick to insure that they were cooked throughout. Taken out of the oven allowed to cool and was separated from the muffin tin. The muffins were used as a breakfast entree served on a small plate. Made a sweet butter garnish using butter, confectioner’s sugar using a 2 to 1 ratio. Fluffy, wholesome, moist, and tender; fruition with the apples and pecans. The taste of Autumn on a chilly day at the shore as the summer comes to a close. As the once towering muffin pyramid becomes a member of the empty plate club.