Apple spice muffins

I have never known anyone who did not absolutely love these muffins. One of the many great things about them, and what my mother liked so much with a large family to feed, is that you can use any type of apple and it makes no difference—they will still be just as good. You can also use apples that are starting to get a little soft and running out of their shelf life. I try to make two batches so we have them to snack on for a few days afterward. This is my traditional “first day of school dish” that I take to welcome my children’s teachers back from their summer vacation.

1¼ cups self-rising flour (see Note)

¾ cup sugar

½ cup chopped nuts

¼ cup quick-cooking oats

¾ teaspoon ground cinnamon

½ teaspoon ground nutmeg

2 eggs

2 cups peeled, cored, and chopped apples

¾ cup vegetable oil

1½ tablespoons water

• Preheat the oven to 400 F and prepare a 12-hole muffin pan by spraying with cooking spray.
• In a large bowl, mix together the flour, sugar, nuts, oats, cinnamon, and nutmeg.
• In a separate bowl, beat the eggs and add the apples, oil, and water. Pour the egg mixture all at once into the flour mixture: stir just until the flour is moistened. Spoon the batter into muffin cups and bake for 20 minutes, or until lightly browned.

Note: If self-rising flour is unavailable, use all-purpose flour and add 1½ teaspoons baking powder and ½ teaspoon salt.

12 muffins