Sweet Georgia Pecan Muffins

1 1/4 c All-purpose flour
1 teaspoon baking soda
1/2 teaspoon Ground cinnamon
1/8 teaspoon salt
1 cup sugar
1/2 cup vegetable oil
1 egg
2 tablespoon lemon juice
1 1/2 teaspoon pure vanilla extract
 3/4 teaspoon grated lemon peel
 2 cup green apples; peeled and finely chopped or coarsely grated.
1/2 cup chopped pecans - lightly toasted in the oven.

Preheat oven to 350° degrees.
Grease well a muffin pan. Sift all-purpose flour, baking soda, ground cinnamon and salt into medium bowl.
Combine sugar, oil, egg, lemon juice, vanilla and lemon peel in large bowl; whisk to blend.
Mix in dry ingredients, then apples and pecans. Spoon 1/3 cup batter into each prepared muffin cup.

Bake until toothpick inserted into the center of one of the muffins comes out clean;
this should be about 35 minutes, depending on your oven.
.
Turn muffins out onto rack; cool slightly.
Serve warm, (This goes great with the Stone Mountain High Omelet and makes about 12)