Apple Raisin Muffins

October 14, 2019

 

These Apple Raisin Muffins are perfectly moist and flavored; and if you add in some of my healthier options they'll give you a little punch of health benefits too. They're perfect for breakfast on the go or a quick snack in between meals to keep you going. Wrap them up for gift giving to your neighbors and friends or share them at your next big gathering. 

 

We enjoyed these so much that I forgot to take a photo of the end result! So here they are, baking with friends. 

 

 

APPLE RAISIN MUFFINS

Turn the oven on to 350 degrees and let it heat up while you're making the muffin dough. This will help the muffins bake consistently by having an evenly heated oven. Get out your muffin pans, regular or mini sized. Spray or rub them with oil. I prefer to use a Coconut Oil spray and coat them lightly. Set these aside. 

 

 

APPLE INGREDIENTS

Use half of the pie filling ingredients from my Best Apple Pie In The Universe recipe.

 

3 Granny Smith Apples

1/2 cup Sugar (or 1/4 cup Brown Sugar + 2 tbsp Sugar)

1 tbsp Flour, sifted

1/2-1 tsp Cinnamon (I use 2-3 tsp for extra health benefits)

Dash Nutmeg

1 tbsp Coconut Oil

 

 

WET INGREDIENTS

2 Eggs

3/4 cup Coconut Oil

1 tsp Vanilla Extract

 

 

DRY INGREDIENTS

2 cups Flour, sifted

1 tsp Salt

1 tsp Baking Soda

2 tsp Cinnamon

1 cup Raisins

 

My Healthy Add-Ins (optional):

1 - 2 tbsp each Ground Flaxseed and/or Chia Seeds

1/2 - 1 tsp Ground Ginger

1/2 - 1 tsp Ground Turmeric

1 cup Pecans, finely grounded

 

 

DIRECTIONS

Peel the skin from the apples. Soak the peeled apples in a salt water bath for 10 minutes, using 2 cups water mixed with 2 tsp salt.

 

Pat and dry the apples. Pour out the salt water bath and dry out the bowl so you can use the same bowl. Slice the apples into bite sized pieces. You can use an apple slicer, but I prefer to rough cut them with a paring knife and just slice off bits of apples until you reach the core. 

 

Once the apples are all sliced, add in the rest of the Apple Ingredients and mix a few times to combine.

 

Next, Mix all of the Wet Ingredients into a Large bowl.

 

Then Mix all of the Dry Ingredients into a Smaller bowl.

 

Add the Dry Ingredients into the Wet Ingredients and combine. Add in the Apple Ingredients. 

 

The batter will be thick! I like to use a Tablespoon to scoop the batter up and a small spatula helps to get it out into the muffin pans.

 

Fill up the muffin pans 3/4 full. Sprinkle with cinnamon & sugar or brown sugar.

 

Bake at 350 degrees for 20-24 minutes if making Regular sized muffins; or 12-15 minutes if making Mini size muffins. Each oven bakes differently so you may need to adjust based on how your oven heats.

 

Be sure to do the toothpick test to make sure they're done baking! Poke a toothpick into the thickest part of the muffin and pull it out slowly. If it has wet batter on it then it needs to bake for a few more minutes. If it comes out dry, they're done!

 

Take a knife to cut around the inside edge of each muffin to loosen them up, then slightly drag the knife under the muffin to loosen the bottom. This will make it easy to pull the muffins right out. Set them on a cooling rack for a few minutes until they're ready to eat. Enjoy!

 

 

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