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Apple-Raisin Muffins

Apple-Raisin Muffins

4.75 4

Make these anytime of year, but be sure to try them in the fall when the apples are crisp and juicy. They make a great lunchbox snack good for kids and adults.

serves 12 people

Ingredients

cost per recipe: $3.32

The price is determined by the national average.

  • 2

    cups all-purpose flour

  • 3/4

    teaspoon baking soda

  • 3/4

    teaspoon ground cinnamon

  • 1/2

    teaspoon salt

  • 3/4

    cup vegetable oil

  • 1

    cup sugar

  • 2

    egg

  • 1

    teaspoon vanilla extract

  • 1 1/2

    cups diced peeled apple

  • 1/2

    cup raisins

  • 1/2

    cup chopped walnuts(optional)

view nutrition info

How to Make It

Step 1

Heat the oven to 400ºF.  Spray 12 (3-inch) muffin-pan cups with vegetable cooking spray.

Step 2

Stir the flour, baking soda, cinnamon and salt in a large bowl.

Step 3

Beat the oil and sugar with an electric mixer at medium speed in a medium bowl for 2 minutes.  Add the eggs and vanilla extract and beat for 1 minute.

Step 4

Add the egg mixture to the flour mixture and stir just until combined.  Fold in the apples, raisins, and walnuts, if desired.  Spoon the batter into the muffin-pan cups.

Step 5

Bake for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.  Let the muffins cool in the pan on a wire rack for 5 minutes.

Recipe Tips

  • To store longer: These muffins freeze well in an airtight container for up to 3 months.

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Ratings & Reviews

(4)
  • Baker18

    July 6, 2013

    So moist!

    These are amazing. I've been making them for years and they never disappoint! The muffins stay moist the whole time for up to several days.

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  • dmita

    June 20, 2005

    Apple-Raisin Muffins

    Moist and delicious. My family enjoyed them.andlt;brandgt;Blueberries could be used instead of the apples.andlt;brandgt;I sprinkled granulated sugar on the top before baking.It leaves a lovely crunch to the top.

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  • ashmom

    June 20, 2005

    Apple-Raisin Muffins

    What a wonderful moist muffin, not at all dry. My family requests that I make them again and keep some in the freezerandlt;brandgt;so they snitch one when they get hungry! We love the addition of a few toasted walnuts.

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  • nicole.dieterichs

    June 20, 2005

    Apple-Raisin Muffins

    Again I would love to know the point value or the fat/fibre and calorie per serving of these recipes to adapt them to weight watchers. I love your recipes.

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