2 c. all-purpose flour
2 tsp. baking powder
1 1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
2 eggs, beaten
2/3 c. thawed frozen unsweetened apple juice concentrate
1/3 c. butter, melted
1 tsp. vanilla
1 c. finely chopped, peeled apple (about 2 med. apples)
1/2 c. chopped walnuts

Preheat oven to 350 degrees. Grease 12 medium sized muffin cups or line with paper liners; set aside. Combine dry ingredients in medium bowl. Add combined eggs, apple juice concentrate, butter and vanilla; mix just until dry ingredients are moistened. Stir in apple and walnuts. spoon batter into prepared cups, filling each cup 3/4 full. Bake 25 minutes or until golden brown. Let stand in pan on wire rack 5 minutes. Remove from pan; cool. Serve warm or at a room temperature. NOTE: Cooled muffins may be wrapped securely and frozen up to 3 months.