Marion Cunningham's Raw Apple Muffins
Can't think of a better way to 1) celebrate our return from vacation and 2) celebrate the arrival of September (do you believe?!!) than to post a Marion Cunningham apple recipe.
Have you always thought you had the best recipe for apple muffins? Uh uh, no way. Let me tell you about these apple muffins! I promise, this recipe is THE best, hands down, no competition. Chock full of flavor, fruit and nuts and absolute perfection. Really, I hate to keep harping on Marion Cunningham, but I so love her Breakfast book. I've made lots of her muffins and keep going back to try another. This batter is so thick you have to use your hands to mix. They freeze an absolute dream too. (Like there will be any left to freeze. I gave some to friends leaving one morning and they called to admit they had eaten them all before they even got home!)
Happy September, everyone!
Raw Apple Muffins
From The Breakfast Book by Marion Cunningham
4 cups diced apple (peeled or unpeeled)
1 cup sugar
2 eggs, slightly beaten
1/2 cup oil (corn or canola, whatever you have)
2 teaspoons vanilla extract
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 cup raisins
1 cup broken walnuts or pecans (leave in large pieces)
Preheat oven to 325. Grease 16 muffin tins or use paper liners
Put 3 bowls on the counter. In the first, mix the apples and sugar. In the second, mix the eggs, oil and vanilla. In the third, mix the dry ingredients. Stir the egg mixture into the apple mixture. Sprinkle the flour mixture over that and, using your hands as this is a stiff batter, mix well. Sprinkle the raisins and nuts over the batter and mix until they are evenly distributed.
Spoon into the muffin cups and bake about 25 minutes, or until a cake tester comes out clean.