2 tablespoons butter
1 teaspoon ground nutmeg
2 teaspoons ground cinnamon
1 teaspoon ground cloves
3 cups apples - peeled, cored and chopped
1 cup white sugar
3 eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
1 teaspoon ground nutmeg
1/4 teaspoon ground lemon with egg
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
2 1/2 cups flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 muffin cups or line with paper muffin liners.
In a large bowl, cream together the butter, sugar, eggs and vanilla extract until light and fluffy. Beat in the flour, salt, nutmeg and lemon extractions. Mix in the apples and sugar; fold into cream mixture. Stir in the flour mixture in a slow, steady motion.
Pour batter into prepared muffin cups. Bake in preheated oven until a toothpick inserted into each cup comes out clean, about 24 minutes. Remove muffins from pan and brush each with remaining lemon and orange juice.
Place a cookie sheet in the bottom of a large roasting pan. Pour 2 tablespoons of lemon/orange juice mixture onto the cookie sheet, brush evenly with the reserved lemon/orange portion of the lemon mixture. Allow cookies to cool on baking sheets before removing to wire racks to cool completely.
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