- 2 cups all-purpose flour
- 3/4 tsp. baking soda
- 3/4 tsp. cinnamon
- 1/2 tsp. salt
- 1 cup sugar
- 3/4 cup vegetable oil
- 2 eggs
- 1 tsp. vanilla extract
- 1 1/2 cups peeled, cored, diced apples
- 1/2 cup raisins
- 1/2 cup chopped walnuts optional
- Preheat the oven to 400ºF. Lightly butter or spray twelve 3 x 1 ¼-inch (3 ½- to 4-ounce) muffin cups with vegetable oil spray, or line the cups with paper or foil liners.
- In a large bowl, stir together the flour, baking soda, cinnamon, and salt.
- In another bowl, beat the oil and sugar with an electric mixer for 2 minutes.
- Add the eggs and vanilla and beat for 1 minute.
- Make a well in the center of the dry ingredients and pour the liquid
ingredients into it. Stir just to combine.
- Stir in the apples, raisins, and walnuts, mixing only until combined. A few white streaks in the batter are fine.
- Spoon the batter into the prepared muffin cups to fill them about two-thirds full. Bake for 20 to 25 minutes or until a cake tester inserted in center of a muffin comes out clean.
- Remove the muffin tin(s) from the oven and cool on a wire rack for 5 to 10 minutes before removing muffins. Let them cool on the rack.
- Serve warm or cool completely and store in an airtight container at room temperature or in the refrigerator. (Because they contain apples, the refrigerator is a good idea, especially if the kitchen is warm.)
- These muffins freeze well for up to 3 months.