Fresh Apple Muffins
February 11, 2021 Online Recipe Guide
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Description This is from the archives of my grandmother, Ethel Eynard. Jefferson City, MO. 1978.
Ingredients
At a glance
Course
Breads
Difficulty
Medium Difficulty
Source
Generations – My Family Cookbook
Makes
18
2 C. flour
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1 C. oil
1 C. sugar
1 tsp. vanilla
4 C. peeled and chopped tart apples
1 C. chopped walnuts
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1 C. oil
1 C. sugar
1 tsp. vanilla
4 C. peeled and chopped tart apples
1 C. chopped walnuts
Methods/steps
In small bowl or on waxed paper, stir together flour, cinnamon, baking soda, and salt; set aside. In large bowl beat eggs until foamy; beat in oil, sugar, and vanilla. Stir in flour mixture until blended; stir in apples and nuts. Spoon into 2 1/2-inch muffin tins lined with paper muffin cups. Bake in preheated 350 degree oven 15 to 20 minutes or until pick inserted in center comes out clean. Remove from pans; serve warm or at room temperature.
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