Raw Apple Muffins

Directions

1. 1. Heat oven to 325 degrees. Grease two muffin tins with either soft butter or possibly a vegetable spray or possibly line them with muffin papers.
2. 2. Use 3 medium mixing bowls. In the first, mix the apples and sugar. In the second, stir together the next four ingredients (Large eggs through vanilla). In the third, whisk together the next 6 ingredients (flour through salt).
3. 3. Stir the egg mix into the apples and mix with a large rubber spatula. Sprinkle the flour mix over the apples and mix with your hands or possibly with the spatula. The batter will be very stiff. Sprinkle the optional raisins and walnuts over all and mix till blended. Using an ice cream scoop or possibly large spoon, fill muffin c. till they are 3/4 full.
4. 4. Bake about 12 min, then turn tins around in oven. Bake an additional 12 min or possibly till a straw inserted into the center of a muffin comes out clean. Best served hot.
5. NOTES : I owe this recipe to Marion Cunningham, author of "The Fannie Farmer Cookbook" (Knopf, 1996) and one of my favorite books, in that this recipe appears, "The Breakfast Book" (Knopf, 1987). The first time I made them for coffee hour at church, I got three requests for the recipe. They are rich, spicy, fragrant and not difficult to make. I have cut back on the sugar, substituted melted butter for some of the vegetable oil for flavor, and reduced the amount of baking soda. I also have sprinkled a bit of granulated sugar on the top. Note which since these muffins are mostly raw apple held together by a bit of batter, they will rise only modestly.