Fall harvest muffins

Yield: 12 Muffins

Measure Ingredient
2 cups All purpose flour
⅓ cup Sugar
1 tablespoon Baking powder
1 teaspoon Ground cinnamon
¼ teaspoon Baking soda
¼ teaspoon Ground allspice
¼ teaspoon Ground nutmeg
1 cup Apple cider or apple juice
⅓ cup Vegetable oil
¼ cup Pure maple syrup
1 large Egg, beaten to blend
1 teaspoon Vanilla extract
1 \N Rome Beauty or other baking apple (about 8 oz), peeled, cored, grated
1 cup Golden raisins
¾ cup Coarsely chopped walnuts (about 3 1/2 oz)

Position rack in center of oven and preheat to 400'F. Line twelve ⅓-C muffin cups with paper liners. Combine flour, sugar, baking powder, ground cinnamon, baking soda, ground allspice and nutmeg in large bowl. Whisk apple cider, vegetable oil, maple syrup, egg and vanilla extract in medium bowl to blend. Add to dry ingredients and mix just until combined. Fold in grated apple, golden raisins and chopped walnuts. Divide batter equally among prepared muffin cups. Bake until muffins are brown and tester inserted into center of muffins comes out clean, about 28 minutes. Transfer muffin tin to rack and cool.

Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg> Posted to MM-Recipes Digest by BobbieB1@... on Sep 5, 1999

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