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Diane Becker pictureHave you ever wanted to know the difference in store-bought vs. home-grown vs. farmer’s market organic foods?

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.

raw apple muffins recipe Diane Becker CommonGround Nebraska

Start by combining egg and shortening to a bowl and mix well.DSC03772

Add in sugar, vanilla, flour, baking soda, cinnamon, nutmeg and salt.DSC03773Fold in apples. Dough will be stiff.DSC03778Put the mixture in muffin cups, filling about 2/3 of the cup.DSC03779Cook at 425 degrees for 20 minutes.DSC03791 DSC03792

{Raw Apple Muffins}
Ingredients

1 cup chopped apples
1 egg
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

Directions

  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.

 





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