4 (8)

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

Each of 30 muffins:
220 calories; 2 grams protein; 27 grams carbohydrates; 1 gram fiber; 12 grams fat; 1 gram saturated fat; 0 cholesterol; 15 grams sugar; 120 mg sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Breakfasts
Kanda batata poha (pounded rice with onion and potatoes)
Summer fruit and yogurt parfait with homemade granola
Basic scones
Blueberry streusel coffee cake