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Recipe: Apple Walnut Muffins

We can’t think of anything that compliments our Featured Coffee of the Week, Bananas Foster, more than a scrumptious Apple Walnut Muffin. And this recipe, from Walnuts.org, is egg-free and dairy-free!

What You’ll Need:

  • 4 apples (1 1/2-1 3/4 pounds), peeled, cored, and halved
  • 4 1/2 cups all-purpose flour
  • 1 3/4 cups plus 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 1/2 cups California walnuts, chopped, toasted
  • 2 cups canola oil

What You’ll Need To Do:

  1. Preheat the oven to 350º F. Grease standard muffin pans (cups about 4 ounces or 1/2 cup capacity) with butter or vegetable shortening, or coat them generously with nonstick cooking spray.
  2. Chop the apples coarsely, or dice them, so they are in about 1/4- 1/3-inch pieces. You should have about 4 cups, and slightly more or less is okay.
  3. In a very large bowl combine the flour, sugar, salt, baking soda, and cinnamon. With a wire whisk, stir the dry ingredients together for a minute or two, until evenly mixed.
  4. Add the apples and the nuts, then stir and toss to distribute them evenly and coat them with flour. Add the oil, then mix vigorously using a large wooden spoon–or plunge right in with your clean hands to mix–until the ingredients are completely blended.
  5. The batter will be very stiff and chunky, almost like a dough, and different from most batters you have probably worked with.
  6. Scoop up 1/3-cup blobs of the batter and, in your hands, pat them quickly into irregular balls, and place in the prepared muffin pans.
  7. Bake 35-40 minutes, until the muffins are golden brown, the tops look dry, and they spring back when pressed gently. Cool in the pans 5-10 minutes, then remove to racks to cool completely. The cooled muffins may be stored in a sealed container at room temperature for up to two days. Freeze for longer storage.

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