Apple Raspberry Muffins Recipe
Servings: 6
Ingredients
- 1/2 c. dark brown sugar, firmly packed
- 3 T vegetable oil
- 1 lg. egg
- 1/3 c. all-purpose flour
- 1/3 c. cake flour
- 1 teaspoon baking pwdr
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- Healthy pinch of salt
- 1 1/4 lg. Granny Smith apples, about 10 total, peeled & minced (1 1/2 c. minced)
- 1/2 to 3/4 c. sm. raspberries
- 1 c. raspberries
- 2 T water (omit if cooking in microwave)
- 1 T granulated sugar
- 1/2 c. butter, softened
- 2 T confectioners sugar
- Couple drops of lemon juice
- 1 teaspoon raspberry or possibly black berry liqueur (optional)
Directions
- Put rack in center of oven and heat to 350 degrees. Line muffin cups with paper liners or possibly grease cups. Use mixer or possibly wooden spoon to put together sugar, oil and large eggs till smooth. Sift flours, baking pwdr, baking soda, cinnamon and salt together. Add in to above mix and mix lightly. Batter will be very thick. Stir in apples that loosens batter slightly.Fill muffin cups 2/3 full. Place about 5 raspberries on top of each. Bake till brown on edges, about 28 to 30 min. Cool 10 min before removing from cups. Can be baked ahead and frzn. To serve reheat in 300 degree oven or possibly in microwave on medium-high till warm. Spread with raspberry butter and raspberry or possibly strawberry preserves.
- Put raspberries, water and granulated sugar in small pot. Heat to a boil and simmer uncovered over medium heat till syrupy, about 5 min. (To microwave: omit water. Cook raspberries and sugar in 1 qt dish. Cook on high uncovered till syrupy, about 4 min. Press raspberries through sieve to remove seeds.) Put together raspberry syrup, butter, confectioners sugar, lemon juice and liqueur in food processor or possibly blender. Mix till completely smooth and juice is incorporated into butter, 2 to 3 min. Can be made 3 days ahead and refrigerated or possibly frzn as long as 1 month covered airtight. To serve, let soften slightly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 6 servings | |
| Calories 337 | |
| Calories from Fat 166 | 49% |
| Total Fat 18.83g | 24% |
| Saturated Fat 10.18g | 41% |
| Trans Fat 0.06g | |
| Cholesterol 75mg | 25% |
| Sodium 441mg | 18% |
| Potassium 150mg | 4% |
| Total Carbs 41.21g | 11% |
| Dietary Fiber 3.5g | 12% |
| Sugars 25.78g | 17% |
| Protein 3.06g | 5% |
