APPLE, CINNAMON AND RAISIN MUFFINS
2 c. all-purpose flour
2/3 c. packed dark brown sugar
1 Tbsp. baking powder
1/2 tsp. freshly grated nutmeg
1/3 c. safflower oil
2/3 c. unsweetened apple juice
1 tart cooking apple, such as
Granny Smith or greening,unpeeled and finely diced (1 c.)
1 tsp. cinnamon
1/2 c. raisins
1/2 c. chopped nuts, such as
peaches or walnuts
Preheat the oven to 400 degrees.
Generously butter 12 muffin cups, each 2 1/2-inches in diameter.
In a large bowl, stir together the flour, brown sugar, baking powder and nutmeg.
In a medium bowl, combine the egg, oil and apple juice. Whisk
In a medium bowl, toss together the apple and
cinnamon until evenly coated. Stir in the raisins and nuts.
Pour the egg mixture over the sifted dry ingredients and fold lightly, 3 or 4 times with a rubber spatula, to partially combine.
Add the apple mixture and distribute evenly using as few strokes as possible (the batter should not be perfectly smooth).
Quickly divide the batter among the prepared muffin cups.
Bake in the middle of the oven for 23 to 25 minutes or until the tops of the muffins are golden and spring back when lightly pressed.
Let the muffins cool in the pan for about 2
Using a blunt knife, ease the muffins onto a wire rack and let cool for 15 to 20 minutes.