These super moist muffins don’t brown no matter what type of oven they’re baked in so it might as well be a Sun Oven. Use a toothpick to test for doneness, it should come out with just a few crumbs attached.
Sun Oven Apple Muffins
3 medium Granny Smith apples, peeled, cored, and diced
1 cup sugar
1/2 cup vegetable oil
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup milk (whole, 2%, 1%, or nonfat)
1 large egg, lightly beaten, at room temperature
In a medium bowl, toss the diced apples with the sugar. Pour the oil over the apple and sugar mixture; set bowl aside at room temperature for 45 minutes
Set Sun Oven out to preheat. Prepare two standard sized 6-cup muffin tins by spraying the indentations with cooking spray or lining with paper muffin cups; set aside.
Whisk together the flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl; set aside. Using a wooden spoon, stir the milk and egg into the apple mixture until smooth. Stir the flour mixture into the apple mixture until just moistened. Fill the prepared tins three-quarters full. Use any excess batter for a second batch. Using a rack to separate the muffin tins, place them, cross stacked in the Sun Oven. Bake muffins until rounded and the tops have slightly cracked. A toothpick inserted into the center of on muffin comes out with a few crumbs attached, 35 to 45 minutes. The top pan will cook faster.
Set the pans on a wire rack to cool for 10 minutes. Remove the muffins from the pan and let cool another 5 minutes before serving. To store, cool muffins completely. They will stay fresh up to 2 days in an airtight container or up to 2 months if frozen.