I visited my local farmers market and found the largest apples I had ever seen. Of course I was intrigued and thought that there was no way they would be good. So I didn’t purchase many. The next morning I decided to make some fresh apple juice with them because again I didn’t think they would be good for eating. My thought was after juicing I could always add add sugar. With just two apples I was able to juice almost half a pint of apple juice. I always thought that the left over pulp could be used and to me muffins would be a great idea. So I tasted a piece of the skin that was extracted from the juicer and Oh my goodness it was so sweet, I knew then this was going to be some great tasting muffins. So this is how the recipe started.
1 box of jiffy corn muffin mix
2 cups of grated apple skins (finely grated) some chunks are OK if some apple still attached.
a quarter teaspoon of cream of tartar
half a cup of almond milk or you can use some of the juice from the apples
1 cup of raw sugar – not white sugar & not brown sugar
1/4 teaspoon of Cinnamon
half teaspoon of vanilla flavoring or french vanilla creamer which is what I used.
half cup of chopped walnuts or your nut of choice
teaspoon of oil of your choice – I was trying to make mine extra healthy so I use Castor oil you couldn’t even taste it at all so don’t be afraid it is good for building the immune system.
You must first juice at least two extra large apples or 4-5 small apples. Take the fiber or grated skins that come from the juicer. In a large mixing bowl pour Jiffy corn muffin mix then start adding other ingredients and mix until smooth, then start filling your muffin pan or you can make in a loaf pan. Cook on 350 until you smell the great aroma of vanilla then make sure completely done by using a tooth pic or fork test. If you use glass pan until brown, Let cool then enjoy. I used glass loaf pan so I sliced added a pat of unsalted butter and it was divine!