Prep 30 mins
Cook 40 mins
This recipe is from a March 1988 issue of Bon Appetit magazine in "The Cook's Exchange" section. Hundred-year-old Black Twig apple trees produce the sweet-tart tasting apples for this recipe, but any good tart apple will do.
- all-purpose flour
- vegetable shortening
- 1 3⁄4 cups all-purpose flour
- 1 1⁄4 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cloves
- 1⁄8 teaspoon grated nutmeg
- 1 cup apple, peeled, cored and chopped
- 2⁄3 cup raisins
- 1⁄2 cup vegetable oil
- 1 tablespoon wheat germ
- 2 eggs, room temperature
- 1⁄2 cup walnuts, diced
- Preheat oven to 325 degrees.
- Grease 12 muffin cups with the shortening and dust with flour.
- Sift 1 3/4 cups flour, sugar, soda, cinnamon,cloves and nutmeg into large bowl.
- Mix in apples,raisins, oil, and wheat germ.
- Stir in eggs, then blend in nuts (batter will be stiff).
- Place 2 tablespoons batter in each muffin cup.
- Bake until tester inserted in centers comes out clean, about 40 minutes.
- Remove, cool, and store in an airtight container. Great served warm.