RAISIN APPLE MUFFINS
Apple, cinnamon and raisins combine to treat your taste buds in these tender muffins suggested by Dorothy Schierbeek of Grand Rapids, Michigan.
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- In a bowl, combine the flour, sugar, baking powder, cinnamon and salt. Combine the egg, milk and oil; stir into dry ingredients just until moistened. Fold in the apple and raisins. , Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. For topping, in a bowl, combine the flour, oats, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 180 calories, Fat 6g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 159mg sodium, Carbohydrate 28g carbohydrate, Fiber 1g fiber), Protein 3g protein.
JUMBO FLUFFY WALNUT APPLE MUFFINS
A large fluffy muffin with a sweet buttery topping. My jumbo muffin tins hold 1 cup per muffin, so this is scaled for my tins.
Provided by Jen Graham
Categories Bread Quick Bread Recipes Muffin Recipes Apple Muffin Recipes
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Coat top and insides of jumbo muffin pan with cooking spray, or line with muffin papers.
- In a large bowl, cream together 1/2 cup butter, 1 1/4 cups sugar, vanilla, and salt until light and fluffy. Beat in eggs, one at time. Mix together the 1 3/4 cups of flour, baking powder, and 1/2 teaspoon cinnamon. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in apples and walnuts. Scoop into muffin cups to fill 3/4 full. Lightly sprinkle the tops with cinnamon crumble.
- To make Cinnamon Crumble: In a small bowl, combine 1/4 cup white sugar, 1/2 teaspoon of cinnamon, 3 tablespoons all-purpose flour, and 2 tablespoons cubed butter. Mix together using a pastry blender, or two butter knives. The crumble topping should resemble small peas.
- Bake in preheated oven for 30 minutes, or until tops are golden brown, and a toothpick inserted into the center comes out clean. If they are browning too quickly, cover with tin foil. Remove from pans, and cool on wire rack.
Nutrition Facts : Calories 634.7 calories, Carbohydrate 89.7 g, Cholesterol 114.5 mg, Fat 28.2 g, Fiber 3 g, Protein 8.8 g, SaturatedFat 13.6 g, Sodium 483.1 mg, Sugar 55.8 g
APPLE WALNUT MUFFINS
"A friend in New York gave me the recipe for these delightful muffins," Margaret McNeil notes from Germantown, Tennessee. "They stay moist for days...if you have any left!"
Provided by Taste of Home
Time 35m
Yield 6 muffins.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the apple and sugar; set aside. Combine the flour, baking powder, cinnamon and salt. In another bowl, whisk the egg, milk, oil and vanilla; stir into dry ingredients just until moistened. Fold in the apple mixture, walnuts and raisins. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. , Bake at 375° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 272 calories, Fat 11g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 184mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.
APPLE, RAISIN AND NUT MUFFINS
Very tasty and healthy looking (but not tasting!) muffins, the recipe is taken (with little variations) from "Muffin magic" which is my bible for muffin-making, they all taste wonderful!
Provided by AdriMicina
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven 200°C and line muffin pan with paper cases or grease them.
- Combine apples, sugar, oil, eggs, vanilla and orange peel, mix well.
- Add raisins and nuts.
- Combine flours, baking powder, baking soda and spice.
- Add dry ingredients to the apple batter and mix just until combined, do not overmix.
- Pour into muffin pans and sprinkle with a mixture of brown sugar and spice, pressing lightly.
- Bake 20-25 minutes or until skewer inserted in the center comes out clean, let cool on a rack.
Nutrition Facts : Calories 265.8, Fat 13.4, SaturatedFat 1.8, Cholesterol 35.2, Sodium 73.9, Carbohydrate 33.9, Fiber 2.6, Sugar 16, Protein 4.5
APPLE RAISIN WALNUT MUFFINS
Make and share this Apple Raisin Walnut Muffins recipe from Food.com.
Provided by Martina
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Spray 12 muffin cups with nonstick cooking spray.
- In a bowl with electric mixer, beat oil, applesauce, and sugar together for 2 minutes.
- Add eggs and vanilla; beat 1 minute.
- In another bowl, stir together flours, baking soda, cinnamon and salt.
- Fold in diced apple, raisins, and chopped walnuts.
- Add dry ingredients to oil mixture.
- Stir just until combined.
- Do not overmix.
- Fill muffin cups.
- Bake 20-25 minutes or until done.
- Cool in pan 5 minutes, then cool on wire rack.
WALNUT APPLE MUFFINS
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease 12 cup muffin tin. In a large bowl, combine flour, baking powder, cinnamon and salt. In a separate bowl, mix together the egg, sugar, applesauce, apple and oil. Combine the dry ingredients into the wet ingredients. Fold in the walnuts. Divide the batter into the greased muffin tin. Bake for 20 to 25 minutes.
APPLE-RAISIN COOKIES
These delicious cookies are bursting with raisins and chunks of tart Granny Smith apples; a drizzle of sweet glaze tops them off.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 30m
Yield Makes 26
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flours, baking soda, nutmeg, salt, and pinch of cloves. In a large bowl, using an electric mixer, beat butter and brown sugar on high, scraping down bowl as needed, until light and fluffy, about 4 minutes. Beat in eggs, one at a time, scraping down bowl after each addition. With mixer on low, beat in half the flour mixture, then milk and remaining flour mixture. Beat just until combined.
- With a rubber spatula, fold apples and raisins into dough. Drop dough in 2-tablespoonful mounds, 2 inches apart, onto two baking sheets. Bake until cookies are firm around edges, about 14 minutes, rotating sheets halfway through. Let cool completely on wire racks.
- In a small bowl, whisk together confectioners' sugar and 1 tablespoon water. Transfer to a zip-top bag. Snip a very small hole in one corner and drizzle glaze over cookies.
Nutrition Facts : Calories 138 g, Fat 4 g, Fiber 1 g, Protein 1 g
APPLESAUCE RAISIN MUFFINS
Delicious and easy muffins with coconut butter. A recipe that I have modified for better taste and I love it.
Provided by Lina
Categories Bread Quick Bread Recipes Muffin Recipes Apple Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix flour, sugar, baking powder, cinnamon, and salt together in a large bowl.
- Melt coconut butter in a small bowl. Beat egg into the butter and pour into the flour mixture. Mix in applesauce and vanilla extract. Fold in raisins and walnuts and mix into a doughy batter.
- Scoop batter into the muffin liners using an ice cream scoop.
- Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Let muffins cool for about 5 minutes.
Nutrition Facts : Calories 267.4 calories, Carbohydrate 44.5 g, Cholesterol 18 mg, Fat 9.1 g, Fiber 3.2 g, Protein 4.5 g, SaturatedFat 5.1 g, Sodium 141.8 mg, Sugar 23 g
APPLE RAISIN MUFFINS
Categories Bread Mixer Breakfast Bake Back to School Raisin Apple Walnut Fall Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 16 muffins
Number Of Ingredients 10
Steps:
- Into a bowl sift the flour, the cinnamon, the baking soda, and a pinch of salt. In a large bowl with an electric mixer beat together the egg and the brown sugar until the mixture is thick and pale, add the sour cream and the vanilla, and beat the mixture until it is combined well. Beat in the flour mixture, a little at a time, and beat the batter until it just combined. Stir in the apples, the raisins, and the walnuts and divide the batter among 16 paper-lined 1/2 cup muffin tins. Bake the muffins in the middle of a 350°F. oven for 20 to 25 minutes, or until a tester comes out clean, turn them onto a rack, and let them cool.
WALNUT-RAISIN BAKED APPLES
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- Core and halve 2 apples, top with these ingredients, and bake at 350 degrees until tender, 30 minutes. If apples get too brown, tent with foil.
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