Apple Crisp Muffins — Perfect for FALL!

 “Women of Great Taste”, from the Junior League of Wichita, is one of my favorite cookbooks. It is full of delicious recipes, most of which rely on “everyday” ingredients that are combined in interesting ways. Besides that, I like the format of the pages and all of the interesting quotes that are included.  Here’s one of my favorites —“Never eat more than you can lift.” – Miss Piggy.

    In September, when the apples trees are full, I think of their apple muffin recipe. And, as you see . . . I do more than just think! I’ve also added a few of my own notations to their original recipe.

Apple Crisp Muffins    2 dozen muffins (I used muffin tins that hold a little less than the standard capacity so ended up with 2½ dozen)

3½ cups all-purpose flour                              

3 cups peeled, diced apples                        

2 cups granulated sugar (I usually cut this down to 1¾ or even 1 ½ cups and the muffins are still plenty sweet)                            

1 teaspoon salt    

1 teaspoon baking soda

1 teaspoon cinnamon  

1¼ cups vegetable oil (I start with 1 cup & then add more only if the dough is still dry)

2 eggs, lightly beaten                                                                

1/2 cup chopped walnuts or pecans

1 teaspoon vanilla

1.     Preheat oven to 350°.  Grease and flour muffin pans or use paper liners. 

2.     In a large bowl combine flour, apples, sugar, salt, baking soda and cinnamon.

3.     Stir in oil, eggs, nuts and vanilla.  (Batter will be thick and resemble cookie dough.)

The dough is very thick -- an ice cream scoop works well as a dipper.

4.     Fill muffin cups to top. 

5.     Bake for 30 minutes. 

6.     Cool or a wire rack for 5 minutes before removing from pan.

7.     Serve warm (but they’re good when cooled, too).

Recipe without photos . . .

Apple Crisp Muffins    2 dozen muffins (I used muffin tins that hold a little less than the standard capacity so ended up with 2½ dozen)

3½ cups all-purpose flour                              

3 cups peeled, diced apples                        

2 cups granulated sugar (I usually cut this down to 1¾ or even 1 ½ cups and the muffins are still plenty sweet)                            

1 teaspoon salt    

1 teaspoon baking soda

1 teaspoon cinnamon  

1¼ cups vegetable oil (I start with 1 cup & then add more only if the dough is still dry)

2 eggs, lightly beaten                                                                

1/2 cup chopped walnuts or pecans

1 teaspoon vanilla

1.     Preheat oven to 350°.  Grease and flour muffin pans or use paper liners. 

2.     In a large bowl combine flour, apples, sugar, salt, baking soda and cinnamon.

3.     Stir in oil, eggs, nuts and vanilla.  (Batter will be thick and resemble cookie dough.)

4.     Fill muffin cups to top. 

5.     Bake for 30 minutes. 

6.     Cool or a wire rack for 5 minutes before removing from pan.

7.     Serve warm (but they’re good when cooled, too).