Streusel Apple Raisin Muffins
Streusel Apple Raisin Muffins
Photography by Matthew Kimura
This recipe makes 20 servings
Nutritional Info |
|
|---|---|
| Per muffin: about | - |
| cal | 202 |
| pro | 2 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 35 g |
| fibre | 1 g |
| chol | 19 mg |
| sodium | 213 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 9 |
| vit A | 1 |
| vit C | 2 |
| folate | 9 |
With moist, spicy muffins like these, students are not tempted by doughnuts.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1-1/2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1 cup packed brown sugar
- 1 cup unsweetened apple sauce
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 eggs
- 2 tsp vanilla
- 1-1/2 cups diced cored peeled apples
- 1/2 cup raisins
- Topping
- 1/4 cup packed brown sugar
- 4 tsp all-purpose flour
- 1 tsp cinnamon
- 2 tsp vegetable oil
Preparation
Topping: In bowl, combine sugar, flour and cinnamon; stir in oil until moistened.
In large bowl, whisk together flour, baking soda, baking powder, cinnamon, cloves and salt. In separate bowl, whisk together brown sugar, applesauce, granulated sugar, oil, eggs and vanilla; pour over flour mixture. Sprinkle with apples and raisins; stir just until combined.
Spoon into greased or paper-lined muffin cups; sprinkle with topping. Bake in centre of 375°F (190°C) oven until tops are firm to the touch, about 20 minutes. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely on rack. (Make-ahead: Store in airtight container for up to 24 hours. Or wrap individually and freeze in airtight container for up to 2 weeks.)
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