Apple Crisp Muffins — Perfect for FALL!

To contact us Click HERE

 “Women of Great Taste”, from the Junior Leagueof Wichita, is one of my favorite cookbooks. It is full of delicious recipes,most of which rely on “everyday” ingredients that are combined in interestingways. Besides that, I like the format of the pages and all of the interestingquotes that are included.  Here’s one ofmy favorites —“Never eat more than youcan lift.” – Miss Piggy.    In September, whenthe apples trees are full, I think of their apple muffin recipe. And, as yousee . . . I do more than just think! I’ve also added a few of my own notationsto their original recipe.
Apple Crisp Muffins    2 dozen muffins (Iused muffin tins that hold a little less than the standard capacity so ended upwith 2½ dozen)3½ cups all-purposeflour                              3 cups peeled, dicedapples                         2 cups granulatedsugar (I usually cut this down to 1¾ or even 1 ½ cups and the muffins are stillplenty sweet)                            1 teaspoon salt     1 teaspoon bakingsoda 1 teaspoon cinnamon   1¼ cups vegetable oil(I start with 1 cup & then add more only if the dough is still dry)2 eggs, lightlybeaten                                                               1/2 cup choppedwalnuts or pecans1 teaspoon vanilla
1.     Preheatoven to 350°.  Grease and flour muffinpans or use paper liners.  2.     Ina 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 cookiedough.)

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

4.     Fillmuffin cups to top. 

5.     Bakefor 30 minutes.  6.     Coolor 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 soda1 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 pecans1 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).