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Raisin Apple Muffins
Ingredients:
1 1/2 c. flour
1/2 c. sugar
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1 egg
1/2 c. fat-free milk
1/4 c. Canola oil
1 c. chopped peeled tart apples
1/4 c. raisins
CRUMB TOPPING:
2 Tbs. flour
2 Tbs. quick-cooking oats
2 Tbs. brown sugar
1 tsp. ground cinnamon
1 Tbs. cold butter
1 1/2 c. flour
1/2 c. sugar
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1 egg
1/2 c. fat-free milk
1/4 c. Canola oil
1 c. chopped peeled tart apples
1/4 c. raisins
CRUMB TOPPING:
2 Tbs. flour
2 Tbs. quick-cooking oats
2 Tbs. brown sugar
1 tsp. ground cinnamon
1 Tbs. cold butter
Directions:
In a bowl, combine the flour, sugar, baking powder, cinnamon and salt. Combine the egg, milk and oil; stir in dry ingredients just until moistened. Fold in apples and raisins. Coat muffin tins with nonstick cooking spray or use paper liners; fill 2/3 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 toothpick comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Makes 1 dozen.
In a bowl, combine the flour, sugar, baking powder, cinnamon and salt. Combine the egg, milk and oil; stir in dry ingredients just until moistened. Fold in apples and raisins. Coat muffin tins with nonstick cooking spray or use paper liners; fill 2/3 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 toothpick comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Makes 1 dozen.
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