Breakfast Raw Apple Muffins
Raw Apple Muffins recipe
Yield
16 servingsPrep
35 minCook
25 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
apples
diced |
*
|
| 1 | cup |
sugar
|
|
| 2 | large |
eggs
beaten |
|
| ½ | cup |
vegetable oil
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| 2 | teaspoons |
cinnamon
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
raisins, seedless
optional |
|
| 1 | cup |
walnuts
broken in large pieces, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
apples
diced |
*
|
| 237 | ml |
sugar
|
|
| 2 | large |
eggs
beaten |
|
| 118 | ml |
vegetable oil
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 1E+1 | ml |
cinnamon
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
raisins, seedless
optional |
|
| 237 | ml |
walnuts
broken in large pieces, optional |
|
Directions
Preheat oven to 325℉ (160℃).
Grease 16 muffin tins.
Put 3 mixing bowls on the counter.
Mix the apples and sugar in one bowl and set aside.
Put the eggs, oil and vanilla in the second bowl, and stir to blend well.
In the third bowl, put the flour, baking soda, cinnamon, and salt, and stir the mixture with a fork until blended.
Stir the egg mixture into the apples and sugar, and mix thoroughly.
Sprinkle the flour mixture over the apple mixture and mix well.
Sprinkle the raisins and walnuts if using, over the batter and mix until they are evenly distributed.
Spoon into the muffin tins.
Bake for about 25 minutes, or until a straw comes out clean when into the center of a muffin.
Serve warm.
