With moist, spicy muffins like these, students are not tempted by doughnuts.
- Portion size 20 servings
Ingredients
Topping:
Method
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.)
Nutritional facts <b>Per muffin:</b> about
- Sodium 213 mg
- Protein 2 g
- Calories 202.0
- Total fat 7 g
- Cholesterol 19 mg
- Saturated fat 1 g
- Total carbohydrate 35 g
%RDI
- Iron 9.0
- Folate 9.0
- Calcium 3.0
- Vitamin A 1.0
- Vitamin C 2.0
