Fall harvest muffins
12 Muffins
Ingredients
| Quantity | 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 | 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) |
Directions
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