Let's Dig In!
During my university days I never attempted to bake muffins from scratch. For some reason I thought it was too hard and required years of experience. That was until I gathered the courage and gave my mom’s oatmeal raisin muffins recipe a try. The experience made me realize that baking muffins is in fact quite simple. Follow the recipe, prepare the batter, spoon it into the muffin pan and bake. Done!
Sometimes I still get it in my head that making a batch of muffins will take forever and yet when I do step into the kitchen to prepare them, they always come together quicker than I expect. I've learned it's best not to think about it...just do it!
This past weekend I went on a Led Zeppelin cooking session. A half day filled with cooking and a whole lotta of Zeppelin music playing in the background. During that time I baked these Apple Raisin Walnut Muffins. The title explains what you’ll find in the muffins so I won’t Ramble On or tell you What Is and What Should Never Be. I’ll just say print the recipe and Bring It On Home to try!
Bring It On Home Apple Raisin Walnut Muffins
1½ cups all-purpose flour
1 tsp baking powder
½ tsp each baking soda, ground cinnamon and salt
1 medium Granny Smith Apple, peeled, cored and grated
1 cup non-sweetened apple sauce
½ cup lightly packed brown sugar
2 tbsp canola or vegetable oil
1 tsp vanilla extract
¼ cup finely chopped walnuts
½ cup raisins, divided
Spray a 12-cup standard-size muffin pan with cooking spray. Set aside.
In a large bowl combine flour, baking powder, baking soda, cinnamon and salt. Set aside.
In a medium bowl, whisk together egg, apple, apple sauce, brown sugar, oil, and vanilla. Add to dry ingredients and mix just until moistened. Gently fold in the walnuts and half the raisins. Divide batter evenly among the 12 muffin pan cups. Top each with equal amounts of the remaining raisins.
Bake in a 375º F oven for 18 to 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffins from pan and let cool on a wire rack.
Volume: Makes 12 muffins
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Brent Garell (The Kitchen Roadie)