This recipe was originally featured in Marion Cunningham’s The Breakfast Book, published in 1987. Since then, many recreations of this recipe have cropped up over the years in both cookbooks and on the internet. Here we add to the revisions with just one slight change, replacing the all-purpose flour with our whole wheat with complete success. Please try these healthy, delicious muffins and feel free to add your own touch.
Whole Grain Apple Muffins
Makes 16 muffins
adapted slightly from The Breakfast Book, by Marion Cunningham
4 cups diced apples- cored and peeled or unpeeled
1 cup sugar
2 eggs, lightly beaten
1/2 cup vegetable or corn oil
2 teaspoons vanilla extract
2 cups Community Grains Hard Red Winter Whole Grain flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon sea salt
1 cup raisins
1 cup coarsely chopped walnuts
Preheat oven to 325 degrees. Grease 16 muffin tins or use muffin liners.
Have 3 bowls available. In the the largest of the three, mix the apples and sugar and set aside. In the second place the eggs, oil and vanilla and whisk till combined. In the third bowl put the flour, baking soda, cinnamon and salt and whisk till ingredients are evenly distributed.
Stir the egg mixture into the apples/ sugar combination and mix thoroughly. Sprinkle the flour mixture over and mix well. You may want to use a wooden spoon or even your hands as the mixture does stiffen up at this point. Sprinkle the raisins and walnuts over the batter and mix until evenly distributed. Use an ice cream scoop or spoon batter into muffin tins, dividing evenly.
Bake for 25 minutes or until toothpick or knife comes out clean in the center of the muffin. Can serve warm or also delicious when flavors have had a chance to meld.
Can leave out walnuts and raisins if prefer or add other spices
Can macerate raisins in a little brandy or apple juice
Can toast walnuts before
Can be made as cake – bake longer.