Raw Apple Muffins

Raw Apple Muffins, contributed by Sandy Bohannon of McClusky, are a substantial fall muffin built around four cups of diced apples, cinnamon, raisins, whole-wheat flour, and walnuts.

The detail that makes this recipe memorable is not in the ingredient list. Sandy notes that these muffins were served at the Bishop’s Inn Bed and Breakfast where she stayed the night before her son’s wedding.

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Raw Apple Muffins

Preserved from 75 Years of Caring and Sharing, printed page 147.

Course: Breakfast

Cuisine: American

Keyword: apple muffins, community cookbook recipe, vintage breakfast

Ingredients

• 4 c. diced apples peeled or unpeeled
• 1 c. sugar
• 2 eggs beaten lightly
• ½ c. oil
• 2 tsp. vanilla extract
• 1 c. raisins
• 1 c. whole-wheat flour
• 1 c. sifted all-purpose flour
• 2 tsp. baking soda
• 2 tsp. cinnamon
• 1 tsp. salt
• 1 c. broken walnuts large pieces

Instructions

• Preheat oven to 325°F.
• Mix apples and sugar.
• Mix eggs, oil, and vanilla, then add apples and sugar mixture and raisins.
• Combine dry ingredients, including nuts.
• Mix thoroughly.
• Sprinkle flour mixture over all and mix slightly.
• Spoon into greased muffin tins.
• Bake at 325° for 25 minutes.
• Serve warm.

Notes

Source note: These muffins were served to us at the Bishop's Inn Bed and Breakfast in which we stayed the night before our son's wedding.