Use Granny Smith if you like firm, tart apples, or Golden Delicious if you like sweeter apples. Both are very good in this recipe.
This recipe is egg free, but some feel it is better with 1 egg added for better texture.
- 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