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Breakfasts

Apple muffins

Apple muffins
Glenn Koenig / Los Angeles Times

With thick, hollow trunks and lichen-draped limbs propped up on crutches, the century-old Gravenstein trees at Walker Apples look less like a working orchard than an arboreal infirmary, or the rear guard of a retreating army. The 20 square miles ... Read more

Total time: 1 hour | Makes 2 to 2 1/2 dozen muffins
  • 3 1/2 cups (14.9 ounces) flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3 1/2 cups finely chopped, peeled apples
  • 1 1/2 cups vegetable oil
  • 1 teaspoon vanilla
  • 1/2 cup toasted (or untoasted) walnuts, or another nut

Step 1Heat the oven to 350 degrees. Grease and flour standard muffin pans, or grease the tops of the pans and line with cupcake liners.

Step 2In a large bowl, whisk together the flour, sugar, salt, baking soda and cinnamon. Stir in the apples, then the oil, vanilla and nuts. This makes about 5 cups of batter.

Step 3Divide the batter among the prepared muffin pans, filling them about one-half to two-thirds full. Bake until a toothpick inserted comes out clean, about 30 minutes, rotating halfway through for even baking.

Note: Adapted from Marcella Gaskill, A.P.P.L.E. (Apple Publicity Promotion Ladies Effort), in "Sebastopol Gravenstein Apples: Sweet & Savory Recipes.".

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