Apple Muffins (Old Style)

Apple Muffins (Old Style)

In light of what the CFO said in today’s offsite meeting, “Simplicity is genius.” I couldn’t agree more. Simple recipes are the best especially for breakfast or tea time. This apple muffin recipe is so easy that you don’t even need a hand-mixer. Just a fork (to beat the egg) and a spatula (to mix), as well as sprinkles of love for baking.

Recipe source: E. Edwards and Mrs. E. Schon. Unifarm, compiled in 1971. I adapted the recipe a bit by substituting melted shortening with cooking oil (same proportions). Wherever a recipe calls for milk, I use lactose-free versions.


Preheat oven to 350F.

1 3/4 cups flour
3/4 tsp. salt
4 tsp. baking powder
1/4 cup sugar
1/4 tsp. nutmeg

1 egg
1 cup milk
1/3 vegetable cooking oil
1 tsp. lemon rind
3/4 cup apples (peeled and chopped; this was roughly 3/4 of an apple)

Sift flour, salt, nutmeg and baking powder together. Add sugar and combine.

Add lemon and apples.


Beat egg and add.

Add milk and cooking oil. Mix thoroughly. Bake for 23-25 minutes.


Taste notes:
Lemon zest complements the crab apple really well. The apple helps give a moist texture.
I think this would be a lazy baker’s favourite.
A coworker who’s not a fan of egg-y muffins asked me for this recipe. It’s great if you want something not too sweet to bake with crab-apples.