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| 2 Tasse | all-purpose flour |
| 1/3 Tasse | sugar |
| 1 Esslöffel | baking powder |
| 1 Teelöffel | cinnamon ground |
| 1/4 Teelöffel | Baking soda |
| 1/4 Teelöffel | allspice gound |
| 1/4 Teelöffel | nutmeg ground |
| 1 Tasse | Apple cider or apple juice |
| 1/3 Tasse | vegetable oil |
| 1/4 Tasse | maple syrup pure |
| 1 gross | Egg, beaten to blend |
| 1 Teelöffel | vanilla extract |
| 1 | Rome Beauty or other baking apple (about 8 oz), peeled, cored, grated |
| 1 Tasse | golden raisins |
| 3/4 Tasse | Coarsely chopped walnuts (about 3 1/2 oz) |
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Position rack in center of oven and preheat to 400'F. Line twelve 1/3-C muffin cups with paper liners. Combine flour, sugar, baking powder, ground cinnamon, baking soda, ground allspice and nutmeg in large bowl. Whisk apple cider, vegetable oil, maple syrup, egg and vanilla extract in medium bowl to blend. Add to dry ingredients and mix just until combined. Fold in grated apple, golden raisins and chopped walnuts. Divide batter equally among prepared muffin cups. Bake until muffins are brown and tester inserted into center of muffins comes out clean, about 28 minutes. Transfer muffin tin to rack and cool.
Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>
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