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Granny Smith or greening, unpeeled and finely diced (1 cup) 1 tsp. cinnamon 1/2 cup raisins 1/2 cup chopped nuts, such as pecans or walnuts Preheat oven to 400 degrees. Generously butter 12 muffin cups, each 2-1/2 inches in diameter. In a large bowl, sift together flour, brown sugar, baking powder • and nutmeg. '• In a medium bowl, combine egg, ’ oil and apple juice. Whisk until blended. In a medium bowl, toss together t apple and cinnamon until evenly; coated. Stir in raisins and nuts. * Pour egg mixture over sifted dry • ingredients and fold lightly, 3 or 4 • times with a rubber spatula, to par-1 tially combine. Add apple mixture ' and distribute evenly using as few 1 strokes as possible (batter should ; not be perfectly smooth). Quickly divide batter among prepared muffin cups. Bake in middle of ‘' oven for 23 to 25 minutes, or until 1 tops of muffins are golden and spring • back when lightly pressed. Let muffins cool in pan for about 2 minutes. Using a blunt knife, ease muffins onto a wire rack and let cool for 15 to 20 minutes. Makes 12 muffins.
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