The recipe
Apple Muffins With a Bed-and-Breakfast Memory Attached
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.
Why it matters
Why This One Is Worth Bringing Back
Raw Apple Muffins are worth bringing back because they combine a very recognizable fall recipe with a small piece of family history. Sandy Bohannon connects them to the Bishop’s Inn Bed and Breakfast where she stayed the night before her son’s wedding.
The formula is substantial: four cups of diced apples, equal parts whole-wheat and all-purpose flour, a full cup of raisins, and a full cup of broken walnuts. It reads more like a hearty old-fashioned breakfast muffin than a light bakery-style one.
The provenance is what makes this version distinct. The recipe was memorable enough to be carried from that stay into the community cookbook.
For another apple recipe from the archive, try Caramel Apple Delight, or explore more from 75 Years of Caring and Sharing.
Modern kitchen notes
If You're Making It Today
These are modern editorial suggestions, not changes to the archived recipe. When a variation comes directly from the original source, we will say so.
Peel the apples—or don’t
The printed ingredient list explicitly allows the apples to be peeled or unpeeled.
Mix lightly once the dry ingredients go in
The source says to sprinkle the flour mixture over everything and “mix slightly,” so avoid aggressive mixing.
Serve them warm
That is the cookbook’s final instruction after baking the muffins for 25 minutes at 325°F.
Keep substitutions clearly modern
If you change the nuts, raisins, or flour blend, treat that as an adaptation rather than altering the preserved recipe.
Recipe card
The Preserved Recipe
Raw Apple Muffins
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
Give Something Back
Help preserve the community behind the cookbook.
This recipe traces back to a Jersey County community cookbook created in the spirit of sharing, service and local connection. If you’d like to carry that spirit forward, consider supporting the Jersey County Historical Society and its work preserving local history for future generations.
Support Jersey County History →
Nostalgic Foodie is not affiliated with the Jersey County Historical Society and does not receive any portion of donations.
From the archive
More From This Cookbook
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