January 19th this year was Michigan at its wintry worst. Biting cold with an enamel-gray sky and no snow. I think there may have been 5 (very brave) vendors at the market and 6 (crazy) customers. By the time I got there Shannon had just sold out of his greens. The only lucky thing about it is that day is my friend Heidi's birthday, just before mine. Perhaps there was one other lucky thing - getting a half-peck of Ida Red apples from the intrepid Wasem people. I used my apples to make our family favorite Waldorf salad (with kumquats - not very local, but so tart and refreshing) and also these muffins from another family favorite - Marion Cunningham's "Breakfast Book." They come out awfully lumpy and disheveled looking, but they make a very fine breakfast together with a cup of hot coffee.
Raw Apple Muffins
4 cups diced unpeeled apple (very small dice and I peel mine)
1 cup sugar
2 eggs, lightly beaten
1/2 cup corn oil
2 teaspoons vanilla extract
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 cup raisins
1 cup broken walnuts (leave in large pieces)
Preheat oven to 325 degrees F. Grease 12 large muffin tins.
Put 3 mixing bowls on the counter. Mix apples and sugar in one bowl, set aside. Whisk the eggs, oil, & vanilla in another bowl and add to the apples & sugar; mix well. In the third bowl put the flour, soda, cinnamon & salt. Add to apple mixture to make a very stiff batter. Next mix in the raisins and walnuts. Spoon into the muffin tins.
Bake about 25 minutes or until a toothpick inserted in center comes out clean.
Remove from tins and serve warm.