WALNUT APPLE MUFFINS
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease 12 cup muffin tin. In a large bowl, combine flour, baking powder, cinnamon and salt. In a separate bowl, mix together the egg, sugar, applesauce, apple and oil. Combine the dry ingredients into the wet ingredients. Fold in the walnuts. Divide the batter into the greased muffin tin. Bake for 20 to 25 minutes.
APPLE & SULTANA MUFFINS
These fruity muffins make a healthy lunchbox snack, scroll down for two other great lunchtime fillers
Provided by Good Food team
Categories Lunch, Main course
Time 35m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. In a large bowl mix the self-raising flour, baking powder, cinnamon, wholemeal flour and golden caster sugar.
- In another bowl, mix the eggs, semi-skimmed milk and sunflower oil. Pour the wet ingredients into the dry and mix well, then stir in the grated apples and sultanas.
- Divide the mix between 12 muffin cases and bake for 25 mins. Cool on a wire rack, then pack in a container for lunch.
APPLE-OAT BRAN MUFFINS
"I love how light and tasty these muffins are," writes Grace Bryant of Merritt Island, Florida. "I make the batter ahead of time and it keeps very nicely in the fridge."
Provided by Taste of Home
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first eight ingredients. In another bowl, whisk the egg white, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple. , Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 375° for 16-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 128 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 168mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 3g fiber), Protein 4g protein.
APPLE BRAN MUFFINS
Meet the Cook: This recipe dates back to when our two girls - now 15 and 12 - were in preschool and it was my turn to bring a snack for the class. My husband especially asks for the muffins in winter. Crafts and reading are my hobbies. -Nancy Brown, Klamath Falls, Oregon
Provided by Taste of Home
Time 45m
Yield about 24 standard-size muffins.
Number Of Ingredients 14
Steps:
- In a skillet, saute apples in butter until tender, about 10 minutes. Combine cereal and water in a large bowl; stir in buttermilk, eggs, sugar, raisins and apples with butter. Combine dry ingredients; stir into apple mixture just until moistened. Refrigerate in a tightly covered container for at least 24 hours (batter will be very thick). Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts :
APPLE WALNUT MUFFINS
"A friend in New York gave me the recipe for these delightful muffins," Margaret McNeil notes from Germantown, Tennessee. "They stay moist for days...if you have any left!"
Provided by Taste of Home
Time 35m
Yield 6 muffins.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the apple and sugar; set aside. Combine the flour, baking powder, cinnamon and salt. In another bowl, whisk the egg, milk, oil and vanilla; stir into dry ingredients just until moistened. Fold in the apple mixture, walnuts and raisins. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. , Bake at 375° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 272 calories, Fat 11g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 184mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.
JUMBO FLUFFY WALNUT APPLE MUFFINS
A large fluffy muffin with a sweet buttery topping. My jumbo muffin tins hold 1 cup per muffin, so this is scaled for my tins.
Provided by Jen Graham
Categories Bread Quick Bread Recipes Muffin Recipes Apple Muffin Recipes
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Coat top and insides of jumbo muffin pan with cooking spray, or line with muffin papers.
- In a large bowl, cream together 1/2 cup butter, 1 1/4 cups sugar, vanilla, and salt until light and fluffy. Beat in eggs, one at time. Mix together the 1 3/4 cups of flour, baking powder, and 1/2 teaspoon cinnamon. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in apples and walnuts. Scoop into muffin cups to fill 3/4 full. Lightly sprinkle the tops with cinnamon crumble.
- To make Cinnamon Crumble: In a small bowl, combine 1/4 cup white sugar, 1/2 teaspoon of cinnamon, 3 tablespoons all-purpose flour, and 2 tablespoons cubed butter. Mix together using a pastry blender, or two butter knives. The crumble topping should resemble small peas.
- Bake in preheated oven for 30 minutes, or until tops are golden brown, and a toothpick inserted into the center comes out clean. If they are browning too quickly, cover with tin foil. Remove from pans, and cool on wire rack.
Nutrition Facts : Calories 634.7 calories, Carbohydrate 89.7 g, Cholesterol 114.5 mg, Fat 28.2 g, Fiber 3 g, Protein 8.8 g, SaturatedFat 13.6 g, Sodium 483.1 mg, Sugar 55.8 g
HEALTHY APPLE WALNUT MUFFINS
Tasty low fat muffins that use fruit and buttermilk to keep them moist. No added Fat or Sugar. I have slightly revised this recipe to use less liquid and produce a "not so dense" muffin. Thank You Zaar member *mikekey* for experimenting with the liquid measurements!
Provided by Brenda.
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat Oven to 375 degrees F.
- Grease 12 standard size muffin pan cups, or use paper liners.
- In a medium bowl, mix together flour, baking soda, cinnamon, ginger, allspice, nutmeg, salt, and oat bran.
- In a large bowl, whisk together eggs, 1 cup plus 2 tbsp apple juice concentrate, and buttermilk.
- Stir flour mixture into the egg mixture until dry ingredients are just moistened. Do not over mix.
- Gently stir in chopped apples and walnuts.
- Spoon batter into prepared pan, filling cups two thirds full.
- Garnish each unbaked muffin with an apple slice.
- Bake muffins until lightly golden and the tops spring back when gently pressed, about 25 minutes.
- Transfer muffin pan to a wire rack to cool slightly, about 15 - 20 minutes.
- Turn muffins out on rack to cool completely.
Nutrition Facts : Calories 167.7, Fat 3.4, SaturatedFat 0.6, Cholesterol 35.5, Sodium 178.8, Carbohydrate 30.8, Fiber 1.6, Sugar 12.4, Protein 4.3
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