Caramel Apple Muffins

Caramel Apple Muffins 1 (3-pound) bag small apples 2 cups sugar 1 cup vegetable oil 3 large eggs, lightly beaten 2 teaspoons vanilla extract 3 cups all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 2 1/2 cups chopped pecans, toasted and divided Quick Caramel Frosting Peel, core, and cut 4 apples into 24 (1/4-inch-thick) rings. Sauté apple rings, in batches, in a lightly greased skillet over medium heat 1 to 2 minutes on each side or until lightly browned. Remove from skillet, and place 1 apple ring in the bottom of each of 24 lightly greased muffin pan cups. Peel and finely chop enough remaining apples to equal 3 cups. Set aside. Stir together sugar and next 3 ingredients in a large bowl. Stir together flour and next 3 ingredients; add to sugar mixture, stirring just until blended. (Batter will be stiff.) Fold in finely chopped apples and 1 cup pecans. Spoon batter evenly over apple rings in muffin pan cups, filling cups three-quarters full. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan, and cool, apple rings up, on a wire rack. Press the handle of a wooden spoon gently into the center of each apple ring, forming a 1-inch-deep indentation in the muffins. Spoon warm Quick Caramel Frosting evenly over muffins, filling indentations. Sprinkle evenly with remaining 1 1/2 cups chopped pecans. Caramel Frosting 2 (14-ounce) cans sweetened condensed milk 1/2 cup firmly packed light brown sugar 1/2 cup butter 1 teaspoon vanilla extract Place all ingredients in a heavy 3-quart saucepan; bring to a boil, stirring constantly, over medium-low heat. Cook, stirring constantly, 3 to 5 minutes or until mixture reaches a pudding-like thickness. Remove from heat