Elly, I found a few more recipes for you that you may want to try. All are from Yankee Magazine. I have not tried any of them but they sound so good, I just may have to try them:-) If you try any of them, let us know how it/they turn out for you.

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APPLE CINNAMON MUFFINS
Source: Yankee Magazine
Yield: Makes 12 muffins.

"These muffins are moist, tasty, and aromatic, and don't need butter or cream cheese. Children enjoy them as much as adults do. -- Captain Ezra Nye House, Sandwich, Massachusetts"

1 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
3/4 cup firmly packed brown sugar
1 cup rolled oats, uncooked
1/2 cup chopped walnuts
1 egg
3/4 cup milk
1/3 cup vegetable oil
3/4 cup peeled, cored, and finely chopped apple
brown sugar for sprinkling tops

Sift the flour, baking soda, baking powder, and cinnamon into a large bowl.

Combine the brown sugar and oats, and add to the flour mixture.

Beat the egg, milk, and oil together and add to the flour-oats mixture, blending well. Fold in the apple. Spoon into paper-lined muffin tins or tins that have been greased or coated with no-stick cooking spray and sprinkle tops with additional sugar.

Bake in a preheated 350 degree F oven for 15 to 20 minutes.

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APPLE MUFFINS
Source: Yankee Magazine
Makes 12 muffins

FOR THE MUFFINS:
1/2 cup (1 stick) butter or margarine
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup orange juice
2 cups cored and coarsely chopped Granny Smith apples
1/3 cup chopped walnuts
FOR THE TOPPING:
2 tablespoons butter or margarine, cut into small pieces
1/4 cup sugar
1/4 cup flour
1/2 teaspoon ground cinnamon

Preheat the oven to 350 degrees F.

Cream together the butter and sugar. Add the eggs and vanilla extract and beat.

Sift the dry ingredients and add them to the butter and eggs mixture alternately with the orange juice. Fold in the apples and the nuts.

Mix all the topping ingredients together in a small bowl and sprinkle on top of the muffins.

Bake in greased or paper-lined muffin tins for 25 minutes.

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APPLE CIDER BREAD OR MUFFINS
Source: Yankee Magazine
Makes 2 loaves or 18 muffins

1 cup butter
1 1/2 cups sugar
3 eggs
4 cups flour
1 1/2 tablespoons baking powder
1 1/2 teaspoons salt
2 1/2 teaspoons ground cinnamon
2 cups apple cider
2 cups apples, peeled, cored, and chopped

Preheat oven to 375 degrees F. Grease and flour 2 loaf pans or 18 muffin cups.

Cream butter and 1 1/4 cups of the sugar in a large bowl. Add the eggs and cream thoroughly.

Sift together the flour, baking powder, salt, and 1 1/2 teaspoons of the cinnamon and add to the egg mixture, alternating with the apple cider. Stir in chopped apples. Divide the batter between the loaf pans or pour into the muffin cups.

Combine the remaining sugar with the remaining teaspoon of cinnamon in a small bowl, and sprinkle it over the batter.

Bake for 50 to 70 minutes for bread, or for 30 to 40 minutes for muffins, or until toothpick inserted in center comes out clean. The flavor of this recipe improves if the bread is allowed to rest 24 hours after it is baked.