4 c. Granny Smith apples
1 c. sugar
2 lg. eggs at room temperature, beaten lightly
1/2 c. vegetable oil (preferably corn)
2 tsp. vanilla
2 c. all-purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 c. raisins
1 c. coarsely chopped walnuts

Peel about 1 1/2 pounds Granny Smith apples and dice 1/4-inch.

In a large bowl toss together apples and sugar. In a small bowl whisk together eggs, oil, and vanilla; and in a bowl stir together well with a fork flour, baking soda, cinnamon, and salt.

Stir the egg mixture into the apple mixture, add the flour mixture, and stir until it is just combined (the batter will be stiff). Stir in the raisins and walnuts.

Divide the batter among 16 well-buttered 1/2-cup muffin tins, and bake the muffins in the middle of a preheated 325 degree oven for 25-30 minutes or until a tester comes out clean. Turn the muffins out onto racks. Makes 16 muffins.