2 c Flour 2 ts Baking powder 1 1/2 ts Cinnamon, ground 1/4 ts Nutmeg, ground 1/4 ts Salt 2 Eggs 2/3 c Apple juice concentrate 1/3 c Butter 1 ts Vanilla 2 md Apples 1/2 c Walnuts, chopped Preheat oven to 350. Peel, seed, and finely chop apples. Grease 12 muffin cups or line with paper liners; set aside. Combine dry ingredients in medium bowl. Combine and add eggs, apple juice concentrate, melted butter, and vanilla; mix just until dry ingredients are moistened. Stir in apple and walnuts. Spoon batter into prepared cups, filling each cup 3/4 full. Bake 25 minutes, until golden brown. Let stand in pan on wire rack 5 minutes. Remove from pan. Serve warm or at room temperature. Cooled muffins may be wrapped securely and frozen up to 3 months.
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