Apple Walnut Muffins
Moist and yummy, great for breakfast.


1 and 1/2 cups all-purpose flour
2 teaspoons baking powder
1 and 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
scant 1/2 teaspoon salt
2 large eggs
3/4 cups sugar
1 and 1/2 cups coarsly grated or finely chopped peeled apples (about 2 medium) with juice
5 tablespoons warm melted unsalted butter
1/2 cup coarsely chopped walnuts or pecans


Position a rack in the center of the oven. Preheat the oven to 400 degrees. Grease a standard 12-muffin pan or line with paper cups. Whisk together thoroughly flour, cinnamon, salt, baking powder and baking soda.
Whisk together in large bowl eggs and sugar. Stir in apples and let stand for 10 minutes. Stir in butter and walnuts. Add the flour mixture and fold just until the dry ingredients are moistened. Do not overmix; the batter should not be smooth. Divide the batter among the muffin cups. Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, 14 to 16 minutes. Let cool for 2-3 minutes before removing from the pan. If not serving hot, let cool on a rack. Serve as soon as possible preferably the day they are baked.


makes 12 muffins


New Joy of Cooking pg. 784