Ingredients

• 1 c. vegetable oil
• 2 c. sugar
• 3 eggs
• 1 1/2 t. pure vanilla (I use Mexican vanilla)
• 3 c. plain flour
• 1 t. soda
• 1 t. salt
• 1 1/2 t. cinnamon
• 1 1/2 t. allspice
• 1 1/2 t. nutmeg
• 1/3 c. dark rum
• 3 c. chopped Granny Smith apples cored (not peeled)
• 1 1/3 c. chopped walnuts
• 1 c. chopped pitted dates

Topping

• 1/2 c. packed brown sugar
• 1 c. finely chopped walnuts
• 1/2 t. cinnamon

Instructions

• In electric mixer, combine and mix oil, sugar, eggs, and vanilla.
• In a separate bowl, combine flour, soda, salt, cinnamon, nutmeg, and allspice
• Gradually add flour mixture to batter mixing until well blended
• Add rum, chopped apples, walnuts, and dates and mix well.

Topping

• Combine brown sugar, cinnamon, and walnuts

Spray muffin pans with cooking spray or line with muffin baking cups. Using a small scoop, fill each well 2/3’s full. Sprinkle topping over each muffin and bake in 400 degree oven for 8-9 minutes. Immediately, turn out hot muffins onto a cooling racks. When completely cool, store in an airtight container until ready to serve. These freeze beautifully.

This recipe can be made into a loaf, bundt cake, or larger muffins. Note: When increasing the size of the cake, you must lower the oven temp. and increase the cook time. Example - A loaf or bundt cake would bake at 250 degrees for 1 1/4 - 1 1/2 hours. Larger muffins would bake at 350 degrees for about 30 minutes. Done when an inserted toothpick comes out almost clean.