2 apples, cored but not peeled, preferably Greening or Granny Smith
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 tsp. ground ginger
1/2 cup walnut pieces
1 (2x1/2-inch) strip of lemon peel, divided in 4 pieces
2/3 cup sugar
2 large eggs
1/4 cup milk
1 stick unsalted butter, at room temp., in 8 pieces

Preheat oven to 350°F. Generously grease 18 large muffin cups.

Using a food processor, insert the fine shredding disc and process the apples until shredded, using medium pressure.

Remove apples and set aside. (Discoloring of apples will have no effect on muffin quality.)

Wipe processor dry using a paper towel. Change to the metal blade.

Combine flour, baking powder, baking soda, salt, cinnamon, ginger and nuts in food processor bowl. Pulse just until the nuts are coarsely chopped, about 5 or 6 times. Transfer dry ingredients to a mixing bowl.

In the food processor, combine sugar and lemon peel and process until the lemon is coarsely chopped. Add eggs and milk and process for 1 minute. Add butter and process for another minute. Leave mixture in bowl.

Add the reserved apples and pulse 3 times. Add the reserved dry ingredients and pulse 3 or 4 times, or until they just disappear into the batter. Do not over-process or the muffins will be tough.

Fill the muffin cups 3/4 full and smooth the tops using a wet spatula or the back of a spoon.

Bake until a toothpick inserted in center of a muffin comes out clean, about 25 to 28 minutes.

Allow to cool in the cups for a few minutes, then transfer to a wire rack to cool completely. While muffins are still warm, brush tops with melted butter and sprinkle with coarse Turbinado or maple sugar.

Makes 18 muffins.

Submitted by: CM