Monday, October 12, 2009

Apple Walnut Muffins

These are worth the effort!! One of our favorite muffins (and we make a lot of muffins). This is a terrific use for apples that are getting slightly soft or otherwise too unsightly to eat out of hand. They take a bit more time than a standard muffin recipe, but they're yummy.

From Joy of Cooking, 1997 edition

  • 1 1/2 c. flour
  • 2 t. baking powder
  • 1 1/2 t. cinnamon
  • 1 t. baking soda
  • scant 1/2 t. salt
  • 2 large eggs
  • 3/4 c. sugar
  • 1 1/2 c. coarsely grated or finely chopped peeled apples (about 2 medium), with juice
  • 5 T. warm melted butter (unsalted, or use salted and cut back on the salt)
  • 1/2 c. coarsely chopped walnuts or pecans
  1. Whisk eggs and sugar together; stir in apples with their juice and let stand for 10 minutes.
  2. Preheat oven to 400 degrees. Grease a standard 12-cup muffin pan or line with paper cups.
  3. Whisk flour, baking powder, cinnamon, soda, and salt together thoroughly.
  4. When the apple mixture has stood for 10 minutes, stir in butter and nuts. Combine with dry ingredients, stirring just until mixed. Batter will not be smooth.
  5. Divide mixture between muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 14-16 minutes. Let cool for 2-3 minutes before removing from pan to a cooling rack.
  6. These are best the day they are baked.
Makes 12

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