This recipe is from a March 1988 issue of Bon Appetit magazine in "The Cook's Exchange" section. Hundred-year-old Black Twig apple trees produce the sweet-tart tasting apples for this recipe, but any good tart apple will do.

Ingredients

all-purpose flour↗
vegetable shortening↗
all-purpose flour↗1 3⁄4 cups
sugar↗1 1⁄4 cups
baking soda↗1 teaspoon
cinnamon↗1 teaspoon
salt↗1⁄2 teaspoon
ground cloves↗1⁄2 teaspoon
grated nutmeg↗1⁄8 teaspoon
apple, peeled, cored and chopped↗1 cup
raisins↗2⁄3 cup
vegetable oil↗1⁄2 cup
wheat germ↗1 tablespoon
eggs, room temperature↗2
walnuts, diced↗1⁄2 cup

Step-by-step instructions

1
Preheat oven to 325 degrees.
2
Grease 12 muffin cups with the shortening and dust with flour.
3
Sift 1 3/4 cups flour, sugar, soda, cinnamon,cloves and nutmeg into large bowl.
4
Mix in apples,raisins, oil, and wheat germ.
5
Stir in eggs, then blend in nuts (batter will be stiff).
6
Place 2 tablespoons batter in each muffin cup.
7
Bake until tester inserted in centers comes out clean, about 40 minutes.
8
Remove, cool, and store in an airtight container. Great served warm.

Source: food.com

Original recipe ↗

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