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:
- 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.
- 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.
- 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.
- 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.
- The batter will be very stiff and chunky, almost like a dough, and different from most batters you have probably worked with.
- 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.
- 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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