Written by Diane Becker @ Common Ground Nebraska
This recipe we’ve made for 20 years in our family and is a favorite. You can use any type of apple for this recipe, but in my quick cooking video, I share three types of apples that our family uses: store-bought, apples grown by our neighbor who has an orchard, and organic.
All three types of apples will work
Store-bought: Some have a tougher skin, but will stay in the refrigerator for a long time, so I like to keep these apples around.
Home-grown: Not organic as my neighbors spray to keep bugs and fungus away. But I just thoroughly wash them before we eat and they’ll last in the refrigerator for a couple of months. They are also only available for about a month’s time every year.
Organic: I get these from the Farmer’s Market only during a couple months of the year and they do not last very long in my refrigerator. It’s still important to wash organic foods and to cut out the spoiled part.
Watch the cooking video here and find the recipe below:
1 cup chopped apples
¼ cup shortening
½ cup sugar
2 tbsp vanilla
1 cup flour
1 tsp baking soda
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
½ cup walnuts, optional
½ cup raisins, optional
1. Combine egg and shortening to a bowl and mix well.
2. Add in sugar, vanilla, flour, baking soda, cinnamon, nutmeg and salt.
3. Fold in apples. Dough will be stiff.
4. Put the mixture in muffin cups, filling about 2/3 of the cup.
5. Cook at 425 degrees for 20 minutes.