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Apple Raspberry Muffins
Adding the apples make for moist muffins and give added nutrition
2 1/2 cups flour
3 teaspoon baking powder
1 1/4 cups sugar
2 teaspoon vanilla extract
1/4 cup melted butter
1/4 cup vegetable oil
1/2 cup whipping cream or substitute 1 tablespoon melted butter and enough creamer to make 1/2 cup
2 tablespoon apple cider vinegar (or lemon juice)
2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 apples, peeled and cut into bite size pieces
1 1/2 cup fresh or frozen raspberries or you can use freeze dried raspberries
Optional: can add chocolate chips or dark chocolate bits.
1 Cup Raspberries
1.5 g of protein
8 g of dietary fiber
14.7 g of carbohydrates
186 mg of potassium
31 mg of calcium
167 mcg of lutein and zeaxanthin1
26 mcg of folate
Sift together flour, baking powder and set aside.
In another bowl whisk together eggs, sugar and vanilla on high speed until mixed well.
In separate bowl mix butter and vegetable oil, than slowly add this to the oil and butter mixture to the egg mixture.
Mix together whipping cream or the substitute and apple cider vinegar. Add slowly to the mixing bowl continuing to mix at a reduced speed.
Add dry ingredients by rubber spatula until incorporated
Then gently fold in the apples, when the apples are mixed very carefully fold in the raspberries.
Spoon batter into paper muffin fillers. Filling them right to the top.
Sprinkle 2/3 cup of sugar with 1/2 teaspoon cinnamon onto each muffin before baking. (Don't add too much sugar on top)
Bake in preheated 375 degree oven for about 20 minutes or test with toothpick inserted into center of muffin - if it comes out clean it's done.
Serve warm and with butter if desired.
1 Medium Apple
Carbs: 25 grams.
Fiber: 4 grams.
Vitamin C: 14% of the RDI.
Potassium: 6% of the RDI.
Vitamin K: 5% of the RDI.
Manganese, copper and vitamins A, E, B1, B2 and B6: Under 4% of the RDI.