These muffins have been adapted from those featured in The Joy of Cooking by Erma Rombauer and Marion Rombauer Becker. We think that the addition of crystallized ginger gives these muffins a pleasant “oomph”. One CSA member recommends using cardamom in place of cinnamon in apple muffins to transform the flavor into something more sophisticated and complex.
1 ½ cups of all purpose flour
2 tsp baking powder
1 ½ tsp ground cinnamon
1 tsp baking soda
½ tsp salt
2 large eggs, beaten
¾ cup sugar
1 ½ cups grated apple
5 Tbs butter
½ cup chopped walnuts
¼ cup (or more) crystallized ginger (optional)
Preheat the oven to 400 degrees.
Sift the dry ingredients together, and set aside. In a separate bowl whisk the eggs and sugar together. Stir in the apples, and let the mixture sit for 10 minutes so that the apples release their juices. Stir in the melted butter , ginger and nuts. Fold the apple mixture into the dry ingredients.
Divide the batter among 12 greased or lined muffin tins.
Bake for 14 to 16 minutes, or until a testing stick comes out clean. Let the muffins cool for a few minutes before removing them from the pans, as they are very tender.