APPLE-WALNUT MUFFINS
12 muffins
Preheat the oven to 400°F. Grease a standard 12-muffin tin or line with paper liners.
Whisk together thoroughly in a medium bowl:
- 1 ½ cups (190g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ teaspoons ground cinnamon
Combine in a large bowl and let stand for 10 minutes:
- 1 ½ packed cups coarsely grated or finely chopped cored apples or pears (about 2 medium)
- ¾ cup (150g) sugar
Stir into the fruit mixture:
- 2 large eggs, lightly beaten
- 5 tablespoons (70g) butter, melted
- ½ cup chopped toasted walnuts
Add the flour mixture and fold just until the dry ingredients are moistened. The batter will not be smooth. Divide the batter among the muffin cups. Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, 14 to 16 minutes. Let cool for 2 to 3 minutes in the pan. If not serving hot, transfer the muffins to a wire rack to cool. Serve as soon as possible, preferably the day they are baked.