How to make apple rose muffins

Core but do not peel apples. Slice crosswise into 1/16-inch-thick rings (a mandoline is helpful for this). Cut rings in half so you have half-moon shapes. Put apple rings in a microwave-safe bowl. Microwave on High, stirring every 30 seconds, until apples are just tender, 2 to 3 minutes. Lay slices flat on a tray to cool.

Preheat the oven to 375 degrees F (190 degrees C). Grease 16 (2 1/2-inch) muffin cups or line with paper bake cups.

Whisk together flour, apple pie spice, baking powder, baking soda, and salt in a medium bowl.

In a large bowl, whisk together applesauce, buttermilk, eggs, sugar, and melted butter. Add flour mixture and stir just until combined (there should be some lumps). Stir in walnuts. Spoon into prepared muffin cups, filling cups two-thirds full.

For each rose, lay 8 to 10 apple ring halves in a 10-inch-long horizontal line, so they are overlapping by half with curved sides at top and core side facing bottom. Starting at one end, roll apples to form a rose shape. Place atop batter in a muffin cup, gently pressing into batter. Repeat with remaining apples.

Bake in the preheated oven until a toothpick inserted into muffin (not apple rose topper) comes out clean, 20 to 25 minutes. Cool in pan on a wire rack 5 minutes. Remove from pan. Serve warm or cool completely. To store, chill in an airtight container up to 5 days.