Raw Apple Muffins

Breads/Muffins/Coffee Cake/Scones


4 C. peeled and diced apples (Granny Smith work well)
2 tsp. baking soda
1 C. sugar
2 tsp. cinnamon
2 eggs, lightly beaten
1 tsp. salt
1/2 C. vegetable oil
1 C. raisins
2 tsp. vanilla
1 C. chopped walnuts
2 C. flour
1 tsp. nutmeg

Preheat oven to 325F. Grease 18 to 24 muffin tins. Mix the apples and sugar in one bowl; set aside. Put the eggs, oil and vanilla in a second bowl; stir well. In a third bowl, mix the flour, baking soda, cinnamon, salt and nutmeg. Combine the apples and the egg mixture in one bowl; mix well. Slowly mix in the flour and spice mixture. Fold in the raisins and walnuts. Fill 3/4 of each muffin tin. (The batter does not rise excessively.) Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Makes 18 to 24 muffins.

Go Back