Should you decide to take a ride to upstate New York – particularly up the very scenic, rural Route 20 – I have a suggestion.  Stop at The Black Cat Café in the tiny town of Sharon Springs for a great homemade breakfast or yummy lunch.  During the summer months the Café can be crowded with visitors to nearby Cooperstown’s Baseball Hall of Fame or Fenimore Museum or to the world famous Glimmerglass Opera, but there is always a great cup of coffee or a cooling drink and a friendly face to say “welcome.”  That friendly face is most often Tony Daou, the owner-raconteur who will bring you up-to-date on the local happenings.  At the moment, the excitement is the reality television show, The Beekman Boys, which takes place in Sharon Springs.  Tony will fill you in with the reality of it all!

This is a recipe for one of The Black Cat’s signature breakfast treats that highlights New York State apples.  They are my favorites!

Raw Apple Muffins

Makes 12

2 cups all purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon salt

2 large eggs, at room temperature

1 cup sugar

½ cup vegetable oil

2 teaspoons pure vanilla extract

4 cups diced apples (see Note)

1 cup raisins

1 cup walnut pieces

Preheat the oven to 350ºF.

Line a 12 cup large muffin tin with paper liners.  Set aside.

Sift the flour, baking soda, cinnamon, and salt together.

Place the eggs, sugar, oil, and vanilla in a medium mixing bowl, whisking vigorously to combine.  Stir in the apples.  Stir the sifted flour mixture into the apple mixture.  When blended, stir in the raisins and walnuts.  The batter will be quite stiff.

Spoon an equal portion of the batter into each of the lined muffin cups.

Place in the preheated oven and bake for about 35 minutes or until lightly browned around the edges and a cake tester inserted in the center comes out clean.

Remove from the oven and transfer to wire racks to cool slightly.  Don’t serve while still hot or the muffins will easily fall apart.

NOTE:  The apples should be peeled and they should be cut into a coarse, about ¾-inch, dice.