Raisin Apple Muffins Food

STAY-MOIST APPLE MUFFINS!

Steps:

• Preheat oven to 200C/390F.
• Brush a 12 hole, standard muffin tin with melted butter, or line with paper cases. (Note 3)
• Place butter and brown sugar in a bowl, whisk to combine.
• Add milk, then egg and vinegar. Whisk to combine.
• Scatter flour across batter surface, followed by baking soda, cinnamon and salt. Whisk 10 times until the flour is incorporated - some lumps is fine.
• Stir through apple -minimum stirs just to disperse.
• Scoop batter into muffin tin - I use an ice cream scoop - filling it all the way to the top. If using a scooper, leave it the slight ball shape (see video) - don't smooth the top. You should get 12 (see Note 3).
• Sprinkle with sugar (if using - makes surface slightly crispy), place muffins in the oven.
• Immediately turn down to 180C/350F.
• Bake for 20 minutes (standard) or 18 minutes (fan / convection) , or until a skewer comes out clean.
• Rest in the muffin tin for 5 minutes then transfer to a rack to cool.
• Once fully cooled, store in an airtight container - it will stay moist for up to 5 days. These also freeze very well.

OATMEAL APPLE RAISIN MUFFINS

Steps:

• Beat egg; stir in remaining ingredients, mixing just to moisten.
• Pour into 12 greased or paper-lined muffin cups until 3/4 full.
• Bake at 400° for 15 to 20 minutes.
• Serve cool or piping hot with butter.

OATMEAL APPLE RAISIN MUFFINS

Steps:

• 1. Combine the dry ingredients
• 2. Combine the wet ingredients
• 3. Combine the 2 mixtures just until moistened
• 4. Stir in the apples & raisins
• 5. Spoon into prepared muffin tins
• 6. Bake at 350' for about 15 minutes testing with toothpick for doneness

APPLE RAISIN MUFFINS

Steps:

• Preheat the oven to 350 degrees F.
• Combine the water, sugar, apples, raisins, butter, cinnamon, nutmeg, and cloves in a saucepan; bring to a boil. Remove the pan from the heat and cool completely.
• In a large bowl, stir the nuts and baking soda into the flour. Add the cooled mixture to the bowl, and stir until blended. Fill greased miniature muffin tins with batter to the top. Bake for 15 minutes.

OLD FASHIONED OATMEAL RAISIN MUFFINS

Steps:

• Preheat the oven to 375°F (190°C or 170° for a fan oven).
• Line a 12 cup muffin pan with paper baking cups.
• In a large bowl, mix together the flour, oats, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
• In a medium bowl, mix together the egg, buttermilk, vanilla and oil.
• Pour the wet ingredients into the dry ingredients and stir just until mixed.
• Gently stir in the raisins or sultanas.
• Scoop the batter into muffin cups - I use a quick release ice cream scoop or a ⅓ cup measure to do this.
• Bake for 15 to 20 minutes or until a skewer inserted into the centre of a muffin comes out clean.
• Cool in the tray for 5 minutes before transferring to a wire rack.
• Muffins taste best slightly warm but they reheat well the next day.

APPLESAUCE RAISIN MUFFINS

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.

RAISIN APPLE MUFFINS

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.

APPLE RAISIN MUFFINS

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.