Apple muffins

Apple muffins
Recipe: Marcella Gaskill's apple muffins (Glenn Koenig / Los Angeles Times)

Total time:

1 hour



This makes 2 to 2½ dozen muffins


Adapted from Marcella Gaskill, A.P.P.L.E. (Apple Publicity Promotion Ladies Effort), published 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

1. Heat the oven


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

2. In 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.

3. Divide 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.