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"What's for Dinner, Honey?" Rosie's Apple Walnut Muffins

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"What's for Dinner Honey?"

Today we were going to give you a recipe for steak and stout pie with Stilton crust from Signe.  A little bit Tudor-esque, no?  Sounds like something that Henry VIII would have lopped off a few heads for.  

But all this comfort food has us a bit too comforted, we may end up a drooly {and significantly larger} puddle on the floor if we are coddled much more.  

That said, we're not interested in salads just yet- just something a little less...meaty.  Lucky for me {and now you} Rosie Woodard showed up on my porch the day it snowed with Apple Walnut Muffins. 

That's not unusual, Charlie and Rosie Woodard watch over my family.  We {like many in Hingham} are the lucky benefactors of their care and kindness. They put into practice what most people just talk about:  a commitment to community, to charity, historic preservation, faith, the search for knowledge, and to good stewardship of the earth.  

They are role models, showing me what it means to live a life that is genuine, rich, thoughtful, and above all, principled.  

And Rosie makes a mean muffin.  

Apple Walnut Muffins- from Rosie Woodard*

4 cups diced, unpeeled, tart apples {like Granny Smith}
1 scant cup sugar
2 eggs, lightly beaten
1/2 cup oil
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 cup raisins
1 cup broken walnuts {do not chop fine, leave them in large pieces}

Preheat oven to 325 degrees.  Grease muffin tins.

Mix apples and sugar in a bowl and set aside.  Mix eggs, oil and vanilla in another bowl and stir to blend well. In a third bowl, put flour, baking soda, cinnamon and salt. Stir with a fork until blended.

Stir egg mixture into apple mixture. Sprinkle flour mixture over apple mixture and bland well {you'll do well to use your hands here} sprinkle the nuts and raisins and mix again until evenly distributed throughout the batter.  

Turn into greased muffin tins.  Bake for about 25 minutes or until a toothpick comes out clean.  

*by way of Marion Cunningham, The Breakfast Book