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Apple Walnut Muffins


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Apple Walnut Muffins


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Apple Walnut Muffins


  • Prep Time : 15 min
  • Cook Time : 40 min
  • Ready Time : 55 min


24 s


  • 4 apples (1 1/2 - 1 3/4 lbs.), peeled, cored and halved*
  • 4 1/2 cups All-purpose flour
  • 1 3/4
  • 1 teaspoon salt
  • 1 teaspoon Baking soda
  • 1 teaspoon cinnamon
  • 1 1/2 cups chopped California walnuts, toasted
  • 2 cups canola oil



1 Preheat the oven to 350ºF. Grease standard muffin pans (cups about 4 oz. 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” 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.
8  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.

Source: California Walnut Board

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