Raw apple muffins

Raw Apple Muffins recipe

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4 cups (1/4-inch diced) Granny Smith apples (about 1-1/2 pounds)
1 cup sugar
2 large eggs at room temperature, beaten lightly
1/2 cup vegetable oil (preferably corn)
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 cup raisins
1 cup coarsely chopped walnuts


In a large bowl, toss together the apples and sugar. In a small bowl, whisk together the eggs, oil, and vanilla, and in another bowl, stir together well (with a fork) the flour, baking soda, cinnamon, and salt. Stir the egg mixture into the apple mixture, add the flour mixture, and stir the batter until it is combined (the batter will be stiff). Stir in the raisins and walnuts, divide the batter among 16 well-buttered 1/2-cup muffin tins, and bake the muffins in the middle of a preheated 325-degree oven for 25 to 30 minutes or until tester comes out clean. Turn the muffins out onto a rack.

Makes:16 muffins

Tags: recipe, Raw apple muffins, cooking, diy