Bunch of Green Apples
Bunch of Green Apples
Rick Barrentine
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Marion Cunningham's Raw Apple Muffins

 

 

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Green Apples, c.1873
Green Apples, c.1873
Paul Cézanne
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Marion Cunningham's
Raw Apple Muffins

One of Gourmet's "50 Baking Favorites"
Gourmet October 1991

4 cups 1/4-inch diced peeled Granny
Smith apples (about 1 1/2 pounds)
1 cup sugar
2 large eggs
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons soda
2 teaspoons cinnamon
1 teaspoon salt
1 cup raisins
1 cup coarsely chopped walnuts

In a large bowl toss together apples and sugar.
In a small bowl whisk together eggs, oil and vanilla.
In a medium bowl combine well the flour, soda, cinnamon and salt. Stir
the egg mixture into the apple mixture, add the flour mixture and stir the batter until it is just combined. (Batter will be stiff.) Stir in raisins and walnuts. Divide batter among 16 well-buttered 12-cup muffin tins and
bake muffins 25 to 30 minutes at 325 degrees F. or until tester comes
out clean. Turn the muffins out onto a rack and let them cool.


Featured Archives Recipes:
Applesauce Bars with Pecan
Praline Topping

Big Beautiful Muffins
Carrot Muffins, Mama Bear's Marvelous
More from Marion Cunningham:
From 'Lost Recipes: Meals to
Share with Family and Friends

Carrot Bread
Chewy Brown Sugar Muffins
Chocolate Nut Bread
Cinnamon Butter Puffs
Peach and Ginger Trifle
Two Fudge Pies
 


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