MARION CUNNINGHAM’S RAW APPLE MUFFINS

MARION CUNNINGHAM’S RAW APPLE MUFFINS (18)

OLYMPUS DIGITAL CAMERA Breads, muffins, Marion Cunningham's raw apple muffins 5.JPG

4 cups diced (1/4 inch) peeled Granny Smith apples (1-1/2 pounds)

1 cup sugar

2 large eggs

½ cup vegetable oil, preferably corn oil

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

1 cup raisins

1 cup coarsely chopped walnuts (4 ounces)

2 muffin pans with twelve (1/3 to ½ cup) cups each

 


 

1.Put racks in upper and lower thirds of oven and preheat oven to 350*. Generously butter 18 muffin cups.

2. Toss together apples and sugar in a large bowl. Whisk together eggs, oil and vanilla in a small bowl. Sift together the flour, baking soda, cinnamon and salt in another bowl. Stir egg mixture into apples, then add flour mixture and stir until just combined (batter will be stiff). Stir in raisins and walnuts.

3. Divide batter among muffin cups, filling each one three-quarters full. Bake, switching position of pans halfway through baking, until a wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes. Run a knife around edges of muffins and turn out on a rack to cool.

 

adapted from Ruth Rechl (editor), The Gourmet Cookbook

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