Title: Raw Apple Muffins
Categories: Muffins Bread
Yield: 16 Servings

4	c	Apple, diced
1	c	Sugar
2		Eggs, beaten
1/2	c	Oil
2	ts	Vanilla
2	c	Flour
2	ts	Baking soda
2	ts	Cinnamon
1	ts	Salt
1	c	Raisins
1	c	Walnuts, broken in large pieces

Servings: 16

Preheat oven to 325 degrees. Grease 16 muffin tins. Put 3 mixing bowls on the counter. Mix the apples and sugar in one bowl and set aside. Put the eggs, oil and vanilla in the second bowl, and stir to blend well. In the third bowl, put the flour, baking soda, cinnamon, and salt, and stir the mixture with a fork until blended.

Stir the egg mixture into the apples and sugar, and mix thoroughly. Sprinkle the flour mixture over the apple mixture and mix well. (may want to use your hands as this is a stiff batter) Sprinkle the raisins and walnuts over the batter and mix until they are evenly distributed. Spoon into the muffin tins.

Bake for about 25 minutes, or until a straw comes out clean when into the center of a muffin. Serve warm. These are dense, moist and good!

Posted by: Pat Finch August 1991 Source: The Breakfast Book, Marion Cunningham

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