Cinnamon, raisin and apple muffins
(Egg- and nut-free)
- 2 cups all-purpose flour
- Pinch salt
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- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 3 tablespoons soft brown sugar
- 3 tablespoons butter or margarine, melted
- 2 apples, unpeeled and grated
- 1/3 cup raisins
- 1 cup milk
- Raw sugar to sprinkle, optional
Line 12 sections of a muffin pan with average-size paper muffin cups, or butter the pan well. Preheat the oven to 400 degrees. Sift flour, salt, baking powder and cinnamon into a bowl. Add the remaining ingredients, and mix well. You will have a thick, wet dough.
Spoon into the muffin pan, filling each cup. Bake until risen, pale golden and firm, about 20 minutes. Transfer to a wire rack to cool. Makes 12 muffins.
Dairy-free: Follow the recipe but substitute dairy-free spread for the butter or ordinary margarine, and substitute soy, rice or oat milk for the cow's milk.
Gluten-free: Follow the recipe, but substitute gluten-free all-purpose flour for the ordinary flour, and make sure the baking powder is gluten-free too. Add an extra 4 tablespoons of milk.
--- From "Allergy-Free Cookbook," by Alice Sherwood