MUFFINS - FRESH APPLE MUFFINS

The whole wheat flour gives the muffins extra texture and the nuts give the muffins a little crunch here and there. 

Makes 12 regular size muffins (2 1/2-inch cups)

3 apples (Granny Smith) peeled, cored and cut into 1/3-inch dice, about 2 1/2 to 3 cups

1 cup sugar

1 cup unbleached all-purpose flour

1 cup whole wheat pastry flour

2 teaspoons baking soda

1 teaspoons ground cinnamon

1 teaspoon salt

2 eggs

½ cup vegetable oil

1 cup raisins

1 cup walnuts, coarsely chopped

Preheat oven to 350F.  Lightly grease a 12-cup standard size muffin pan.

Combine the dry ingredients, sifting the baking soda with the unbleached flour.  In a separate bowl, beat the eggs and combine them with the oil. 

Make a well in the center of the dry ingredients and pour in the egg-oil mixture.   Using a spoon, mix together only enough to incorporate them.  Do not over mix.  Fold in the apples, raisins and nuts just until evenly distributed.  Fill up the muffin tins. 

Bake for 20 minutes in the center of the middle rack.  Remove the muffins from the tin and cool on a wire rack.

MY NOTE:  (1) I use Cortland apples or a sweeter baking apples so I usually reduce the sugar to ¾ cup.  (2) In a pinch, I use regular whole wheat flour.  (3) I bake the muffins for 24 minutes.  

From Texas French Bread Bakery, Austin, Texas.