Recipe · fall
Apple Muffins
Adapted from a treasured recipe in her friend Patti Shenfield's cookbook "Flavours of Home."

Meal: snackMain: appleHands-on: min
Ingredients
- 4 cups peeled and diced apples
- 1 cup sugar
- 2 eggs, lightly beaten
- 1/2 cup melted butter
- 2 tsp vanilla
- 2 cups unbleached flour (or half whole wheat)
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp salt
- 1 cup walnut pieces (optional)
Steps
- 1Preheat the oven to 350°F.
- 2Stir the apples and sugar together in a large bowl.
- 3In a separate bowl, combine the eggs, melted butter, and vanilla; pour into the apple mixture and combine.
- 4Sift the dry ingredients together in a third bowl, add to the apple-egg mixture, and stir gently until just moistened.
- 5Fold in the nuts if using.
- 6Spoon into 18 greased muffin tins.
- 7Bake 15–20 minutes, until the tops spring back to the touch and a toothpick comes out clean.
Tips that help here
- Label the Lid, Not the JarA small habit that saves an hour every canning season.
- Fall MulchingCover bare soil before winter with the leaves and straw already on hand.
- End-of-Season Tool CareA little winter prep now saves frustration when spring comes.
More like this
- Carrot Ginger CakeMade using leftover carrot pulp from juicing — a great way to use up what would otherwise be wasted.
- Slow-Cooked Apple ButterA long, slow simmer that turns apples into a deeply spiced, spreadable butter — worth the wait.
- Rhubarb SlushA nostalgic frozen rhubarb drink Cindy grew up on, served at parties topped up with ginger ale.