Fall Harvest Muffins

Breads/Pastries > Muffins

2 cups flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 cup apple cider
1/3 cup vegetable oil
1/4 cup maple syrup
1 each large egg, beaten to blend
1 teaspoon vanilla extract
1 8 ounce apples, Rome Beauty or other baking; peeled/cored/grated
1 cup golden raisins
3/4 cup walnuts, coarsely chopped (about 3.5 oz.)

Position rack in center of oven and preheat to 400F. Line twelve 1/3 c. muffin cups with paper liners. Combine flour, sugar, baking powder, ground cinnamon, baking soda, ground alls spice and nutmeg in large bowl.
Whisk apple cider, vegetable oil, maple syrup, egg, and vanilla 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. 12 Servings


From Bon Appetit, 10/94