Just Baking

This week, our school is celebrating Teacher Appreciation Week. Every day this week, parents are encouraged to send in a little something for the teachers — a note of encouragement, maybe some home-baked cookies, whatever. And every morning in the teacher’s room, a continental-style breakfast awaits, supplied by parent volunteers. This year, my contribution was these Apple Walnut Muffins.

Everyone knows that apples are the traditional expression of giving a shout-out to teachers we love, and I have much love for the teachers at our school (full disclosure: my husband is one of them). So even though it’s not apple season, I think these are appropriate for the occasion.

The batter is a bit touchy, but don’t let it worry you. It won’t come together like normal muffin batter, but will remain dry and crumbly until the oven works its magic. Just heap it into the muffin cups and believe.

Apple Walnut Muffins

• 2 cups unbleached all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups granulated sugar
• 1/2 cup oil
• 2 eggs
• 1/2 teaspoon pure vanilla extract
• 2 large baking apples, peeled, cored, and chopped (I like Cortland, Empire, and Golden Delicious for these)
• 1 cup walnuts, coarsely chopped

Preheat oven to 350 degrees F. Spray muffin pan with nonstick cooking spray.

In a medium mixing bowl, combine dry ingredients except for sugar (flour through salt) and set aside. In a large mixing bowl, stir together oil and sugar. Add eggs, vanilla, chopped apples, and walnuts; stir by hand until combined.

Add flour mixture to egg mixture and stir until all the dry ingredients are moistened. The batter will be dry and crumbly but no flour should still be visible.

Spoon heaps of batter into prepared muffin cups, filling two-thirds full. (These muffins do not rise much.)

Bake at 350 for 20 minutes, or until a toothpick inserted in center of muffin comes out clean and muffins are golden brown and look dry.

Let sit in pan for 5 minutes, then remove to wire rack to cool completely. Store leftover muffins in the refrigerator, or wrap in waxed paper and plastic or foil and freeze.

Makes 12 jumbo muffins or 24 regular muffins