Raw Apple Muffins
These are the best muffins I have ever eaten. Dense with fruit and nuts, they are incredibly moist and full of spicy good flavor.
2 cups unbleached flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
2 eggs, lightly beaten
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup organic cane sugar
2 cups fresh Jonathan apples, unpeeled, cut in bite-size pieces
2 cups fresh Red Rome apples, unpeeled, cut in bite-size pieces
1 cup raisins
1 cup walnuts (broken into large pieces)
Preheat oven to 350 degrees F.
Grease 16 muffin tins. Into a small bowl, sift flour, baking soda, cinnamon, and salt. Put eggs, oil, and vanilla into another bowl and stir to blend well. In a large, third bowl, mix cut apples and sugar.
Stir egg mixture into the apples and sugar, and mix thoroughly. Sprinkle the flour mixture over the apple mixture and blend well. Add raisins and walnuts to the batter and mix until evenly distributed. Spoon into muffin tins. (Mixture will be more fruit and nuts than anything else. Don't be alarmed.)
Bake for 25 to 30 minutes, or until a toothpick comes out clean when inserted into the center of a muffin.
Enjoy!
Note: I chose Jonathan and Red Rome apples for their tart and sweet flavors. You can use your favorites.