These simple apple muffins are perfect for a fall brunch or coffee. They are easy to make and they are packed with flavors that come straight from fall's harvest orchards. The muffins need no special equipment to prepare and if you have a few bowls and a wooden spoon, you can have a table ready treat in a bit less than an hour. The muffins are similar in taste to Jewish or Shaker apple cakes and because they are so packed with fruit, they stay moist and flavorful for several days after they are made. The recipe was originally developed by Marion Cunningham, the author who rewrote The Fannie Farmer Cookbook. She died at the age of 90 this past summer and while perusing an old copy of her Breakfast Book I came across this recipe which I thought would be a perfect tribute to her skill in the kitchen. I know you will love these. They are not refined and may lack style, but I promise you'll find them to be delicious. Here's how the apple muffins are made.

Raw Apple Muffins

Ingredients:

4 cups peeled and cored  apples cut  in 1/4-inch dice

1 cup of sugar

2 eggs, slightly beaten

1/2 cup vegetable oil

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking sodapaper

2 teaspoons cinnamon

1 teaspoon salt

1 cup raisins

1 cup coarsely chopped walnuts

Directions:

1) Preheat oven to 325 degrees F. Grease or insert paper liners into 16 standard size muffin cups.

2) Mix apples and sugar in one bowl and set aside.

3) Combine eggs, oil and vanilla in a second bowl and stir to blend well.

4) Combine flour, baking soda, cinnamon, and salt in a third bowl and stir until blended.

5) Add egg mixture to apples and sugar and mix well.

6) Sprinkle flour mixture over egg and apple mixture and mix well. This batter is very stiff and you may have to use your hands to assure ingredients are properly mixed. Fold raisins and walnuts into batter and mix until they are evenly distributed in  mixture. Spoon into prepared muffin tins.

7) Bake for about 25 minutes, or until a toothpick comes out clean when inserted into center of a muffin. Turn muffins onto a wire rack to cool. Serve warm. Yield: 16 muffins.

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