Apple Muffins

These muffins are a nice treat for breakfast or lunchboxes, and are not very sweet. For an unusual accompaniment for a cheese plate, delete the cinnamon and vanilla and bake in small loaf pans and cut into slices and serve with sharp cheddars and brie.

INGREDIENTS:

1 1/4 cups vegetable oil
1/2 cup sugar
2 large eggs
1 3/4 cups all purpose flour
3/4 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 pinch cinnamon
1/8 teaspoon vanilla extract
3 cups peeled and chopped apples, cut into 1/4” pieces — choose apples that are firm with plenty of flavor and a bit of tartness
1 cup nuts such as chopped pecans, walnuts, or almonds (optional)

METHOD:

Pre-heat the oven to 350°F.

In a stand-mixer, beat oil, sugar, and eggs together in a large bowl until creamy. Add the vanilla extract and stir in.

Combine dry ingredients and add to mixture in bowl a little at a time.

Stir in apples and nuts, if using.

Spoon batter into greased muffin tins and bake until done. Time will vary based on size of muffins and oven. When done, muffins should be golden on top and a toothpick inserted into the center of a muffin should come out clean.

For standard sized muffins, bake for 30 minutes, or until done. For mini muffins (1 ounce size) bake for about 15 minutes, or so.

YIELD: 12 regular or 24 mini muffins

VARIATIONS:

  • Pumpkin seeds and sunflower seeds make nice additions to these muffins, and make them a bit healthier, too.
  • Adding a pinch of ground cardamom is a nice addition.