Use Granny Smith if you like firm, tart apples, or Golden Delicious if you like sweeter apples. Both are very good in this recipe.
- Cook Time
- Prep Time
- 12 MuffinsServings
- 4 apples (1½ to 1¾ pounds), peeled, cored and halved
- 4½ cups all-purpose flour
- 1¾ cups plus 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1½ cups chopped walnuts, toasted
- 2 cups canola oil
1. Preheat oven to 350°F. Grease standard muffin pans with butter, vegetable shortening, or cooking spray.
2. Chop or dice apples coarsely, into ¼-inch pieces.
3. In a large bowl whisk together flour, sugar, salt, baking soda, and cinnamon.
4. Stir in apples and nuts, coating them with flour mixture. Add oil, and mix vigorously with a large wooden spoon, until completely blended. Batter will be very stiff and chunky, like a dough.
5. Scoop ⅓-cup of batter (a measuring cup works well for this) into your hands. Pat quickly into irregular balls, and place in prepared muffin pans.
6. Bake at 350°F for 35 to 40 minutes, until muffins are golden brown with dry tops, and spring back when pressed gently.
7. Cool in pan for 5 to 10 minutes, then place on a cooling rack. Once completely cool, freeze, or store at room temperature in a sealed container for up to two days.
Source: California Walnut Board