Stuffin' Muffins Recipe
2/3 C. dark or golden raisins (or a mixture of both)
1 3/4 C. milk
2 T. olive oil
1/2 C. finely diced tart green apple
1/2 C. finely chopped walnuts
1/3 C. applesauce, unsweetened
2 t. dried Italian herb seasoning
2 T. minced onion
1 T. sugar
1 1/2 t. salt
1/8 t. black pepper
2 1/2 C. all-purpose flour
5 t. baking powder
In a small bowl, cover the raisins with water and let sit 1 minute, then drain.
Allow raisins to stand for 30 minutes to absorb the moisture that remains on
their skins.
Preheat the oven to 400�F. Grease standard muffin tins, line them with cupcake
papers or spray them with nonstick cooking spray.
In a medium bowl, whisk together the milk, oil, apple, applesauce, walnuts,
herbs, onion, sugar, salt and pepper.
Combine the flour and baking powder and sift together. Add the flour mixture and
raisins to the milk mixture and stir with a fork until the batter is blended.
Spoon batter into prepared muffin tins, filling each cup almost full. Bake for
25 to 30 minutes or until a toothpick inserted in the center of the muffin comes
out clean. Remove from the tins and transfer the muffins to a rack to cool
slightly. Serve warm.
Makes 12 muffins.
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