Fall always meant that we had lots of apples. You can make these fresh apple muffins anytime. This is from the archives of my grandmother, Ethel Eynard. Jefferson City, MO. 1978.
2 C. flour
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1 C. oil
1 C. sugar
1 tsp. vanilla
4 C. peeled and chopped tart apples
1 C. chopped walnuts
In small bowl or on waxed paper, stir together flour, cinnamon, baking soda, and salt; set aside. In large bowl beat eggs until foamy; beat in oil, sugar, and vanilla. Stir in flour mixture until blended; stir in apples and nuts. Spoon into 2 1/2-inch muffin tins lined with paper muffin cups. Bake in preheated 350 degree oven 15 to 20 minutes or until pick inserted in center comes out clean. Remove from pans; serve warm or at room temperature
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