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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Apple/nut coffeecake/muffins Recipe

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This recipe for Apple/nut coffeecake/muffins is from The Whalley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup chopped pecans/walnuts
3 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
2 large granny smith apples
1 1/2 cups sugar
1 cup vegetable oil
2 tsp vanilla
2 large eggs
Directions:
Directions:
Peel, core and quarter apples. Place in cold water with a little lemon juice. Thinly slice the apples and dice them. Return to the water.

Sift flour, baking soda, slat and cinnamon into a large bowl. Stir in chopped nuts

Combine sugar, oil, eggs and vanilla in a mixing bowl.

Drain the apples and stir into the sugar/oil mixture.

Stir in the flour mixture until all ingredients are moistened

Either spoon the mixture into a greased 10 inch angel food cake pan or into a 12 paper lined muffin tray.

Bake in a 325 degree oven until a toothpick inserted in the center comes out clean - about 1 hour for the cake and 40 minutes for muffins.

Cool on a wire rack for to minutes before removing from the pan.

Once completely cooled, store in a airtight container

 

 

 

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