Last weekend we hosted an in-house tag sale in an attempt to purge some of our belongings before the holiday hullabaloo goes into full swing. In our usual fashion it was a bit thrown together and chaotic, but that’s just… the way we are. When the doorbell began ringing on Sunday morning hardly anything was priced, there was a very tall pile of dirty dishes in the sink, Auralee and I were both half dressed and Jeff was in bed with a fever, BUT I did manage to have a lovely array of homemade tasty tag sale treats baked, and a fresh pot of coffee brewed. (My priorities are clear.)
These moist and delicious apple muffins were a huge hit and even though the Joy Of Cooking recommended making them the day they are served, I don’t think they suffered very much from being baked the night before (I also suspect they would freeze wonderfully). I cut down on the amount of sugar originally called for by a third and the muffins were still very sweet.
Apple Walnut Muffins, adapted slightly from The Joy of Cooking, 1997 edition
1 1/2 c. flour (I used almost all whole wheat pastry and a little bit of all purpose)
2 t. baking powder
1 1/2 t. cinnamon
1 t. baking soda
scant 1/2 t. salt
2 large eggs
1/2 c. sugar
1 1/2 c. coarsely grated or finely chopped peeled apples (about 2 medium), with juice
5 T. warm melted butter/magraine
1/2 c. coarsely chopped walnuts or pecans
Preheat oven to 400 degrees. Grease a standard 12-cup muffin pan or line with paper cups.
Whisk eggs and sugar together; stir in apples with their juice and let stand for 10 minutes.
Whisk flour, baking powder, cinnamon, soda, and salt together thoroughly.
When the apple mixture has stood for 10 minutes, stir in butter and nuts. Combine with dry ingredients, stirring just until mixed. Batter will not be smooth.
Divide mixture between muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 14-16 minutes. Let cool for 2-3 minutes before removing from pan to a cooling rack.