Apple Raisin Muffins

Makes 12 muffins

I first made Apple Raisin Muffins from a recipe of the same name in  Mostly Muffins, a wonderful little book that Christopher gave me several years ago.  Over the years I have greatly modified this recipe using the quantities and ingredients given below.

Preheat oven to 400 degrees F.



Combine ingredients in order listed in a large mixing bowl:

2 c white all-purpose flour
½ c brown sugar
2 t baking powder
¾ t ground cinnamon
½ c raisins
½ c chopped pecans (or walnuts)
1½ c diced apples (I’ve used all sorts of varieties successfully)
1 t vanilla

¾ c canola oil
OR for a lower-fat version
¼ c canola oil and
½ c cider, apple juice, skim milk OR orange juice

2 eggs
OR for a lower-fat version
1/2 c "egg product"

Mix batter until all flour is absorbed in mix, spoon batter in non-stick muffin pan (if not non-stick grease cups in pan with canola oil); bake 20-25 minutes or until a knife or small skewer inserted in center of one muffin comes out clean.

When cooking on Condor, I heat oven to highest temperature then back down to low when I insert muffins; I also reverse position of muffin pan from front to back after 10 minutes; cooking time is about 25 minutes.

NOTE: These muffins keep well; they can be made the night before using or if made in the morning, will keep well (if not all eaten!) until the next day. Not true for most muffins.

Reviewed 5/11/17

Recised 11/14/24 changed olive oil to canola oil