Apple Raisin Mini Muffins

For my first recipe post I wanted something simple. Although I have a big list of recipes to be tried, the apple raisin muffin aired in Food TV was the one that kept coming to my mind. I saw it a couple of months earlier in Paula Deen's show.

So this morning I went to Food TV's site and got the recipe. The original recipe yields 5 dozen mini muffins. I did not want to bake so much because it was the first time I was gonna try it. So I scaled down the recipe and it did come out well.

Recipe

Eggless Apple Raisin Muffins

Madhuram

This recipe for Apple Raisin Muffins is a simple, eggless treat perfect for breakfast or a snack. It combines whole wheat flour, grated apples, and raisins for a moist, fruity muffin.

4.60 from 5 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Cooling Time 10 minutes mins

Total Time 40 minutes mins

Course Muffins

Cuisine American

Servings 24 Mini Muffins

Calories 107 kcal

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Need To Convert Measurements?Check out the Baking Measurement Chart!

Ingredients

Ingredients-A:

• ▢ ¼ Cup Water
• ▢ ¼ Cup Brown Sugar
• ▢ ¼ Cup Granulated Sugar
• ▢ ½ Cup Raisins
• ▢ 1 Cup Apples Grated
• ▢ ¼ Cup Butter
• ▢ A Pinch Cinnamon
• ▢ A Pinch Nutmeg

Ingredients-B:

• ▢ 2 Cups All Purpose Flour
• ▢ 1 Tspn Baking Soda
• ▢ ¾ Cup Walnuts Chopped

Instructions

• Combine all 'Ingredients-A' in a sauce pan and bring it to a boil. Remove from heat and cool completely.
• Combine all 'Ingredients-B' in a large bowl. Add the cooled mixture to it and stir until blended.
• Fill them in lined mini muffin tins and bake for 15 minutes at 350F.

My Notes

• The above measurements yielded exactly 2 dozen mini muffins.
• The original recipe called for granulated sugar only, but I added a mixture of both light brown sugar and white sugar because I personally feel that the combination of these 2 results in a better taste.
• I did not add clove powder because I did not have it.
• After combining the wet ingredients with the dry, I felt that it required some more liquid, so I added some milk.
• I also topped the muffins with turbinado sugar before putting them in the oven.
• I baked a dozen first for 15 min and tested with a tooth pick to check if it was done. The tooth pick did not come out clean from some of the muffins so I baked it for another 2 minutes. By the time the first batch came out the remaining batter became a little more firm, so I added some more milk and baked the second dozen for 17 min and the tooth pick came out clean.
• Update: Originally I used ¾th cup of sugar both brown sugar and white sugar combined. But some of my friends told me that it was very sweet. I think I would reduce the quantity of sugar to ½ cup instead of ¾th of a cup the next time I bake it. So I have changed the recipe to ¼ cup of each sugar.

Taste & Texture

It passed the taste test by my husband and son.

Nutrition

Calories: 107kcalCarbohydrates: 16gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 5mgSodium: 29mgPotassium: 61mgFiber: 1gSugar: 5gVitamin A: 63IUVitamin C: 0.5mgCalcium: 9mgIron: 1mg

Did You Make This?I love seeing what you made! Leave a review comment below and be sure to tag me at @EgglessCooking when you share a photo!