Apple Sultana Muffins Food

HEALTHY APPLE MUFFINS

Steps:

• Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray (my pan is non-stick and doesn't require any grease).
• In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Blend well with a whisk. Add the grated apple (if it is dripping wet, gently squeeze it over the sink to release some extra moisture) and chopped apple. Stir to combine.
• In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, applesauce and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
• Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). The batter will be thick, but don't worry! Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
• Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.

APPLE & SULTANA MUFFINS

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-OATMEAL MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, oats, baking powder, salt, and cinnamon. In a separate bowl, whisk together sugar, eggs, butter, and milk. Stir wet ingredients into dry ingredients, then stir in apple.
• Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with crumb topping if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.

APPLE CINNAMON OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin pan or line with paper liners.
• Stir 1/4 cup oats, 1 tablespoon brown sugar, melted butter, and 1/4 teaspoon cinnamon together in a small bowl; set aside.
• Whisk together 1 1/2 cups oats, flour, 1/2 cup brown sugar, 1 1/2 teaspoons cinnamon, baking powder, baking soda, and salt together in a large bowl.
• Stir applesauce, milk, oil, egg, and vanilla extract together in a bowl. Stir applesauce mixture into flour mixture just until all ingredients are moistened; stir in apple. Spoon apple mixture into prepared muffin cups about 2/3 full; sprinkle oat topping mixture evenly over each muffin.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 15 minutes.

DELIGHTFUL APPLE SPICE MUFFINS

Steps:

• Preheat oven to 350 degree F (175 degrees C). Line a mini muffin pan with paper liners.
• In a large bowl, cream together the butter or margarine and sugar. Add eggs, and beat until smooth. Blend in cinnamon, allspice, baking powder, and baking soda. Alternately add in a half cup of applesauce, one cup of flour, remaining applesauce, and remaining flour. Stir until just blended together. Pour batter into muffin cups 2/3's of the way full.
• Bake in preheated 350 degree F (175 degrees C) oven for 17 minutes.

APPLE MUFFINS

Steps:

• PREP: Preheat the oven to 350 degrees F. Spray 8 cavities of a muffin tin and lightly dust with flour. Do not use muffin liners as these muffins will stick to them. Set aside.
• FLOUR AND DRY INGREDIENTS: In a large bowl, add the flour (spoon and level when you measure; use a food scale if you have it). You should have 1 cup minus 1 tablespoon flour (126 grams of flour). Add in the 1 tablespoon cornstarch, 1/2 tablespoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon allspice (See Note 1). Mix until combined.
• WET INGREDIENTS: In a separate bowl, mix together 1 large egg, 1/2 cup Greek yogurt, 1/4 cup melted coconut oil (See Note 2), 1/2 teaspoon vanilla extract, and 1/2 cup brown sugar. Whisk together until well combined and smooth.
• APPLE: Peel and very finely chop the apple. Toss with the lemon juice. Add into the dry ingredients and stir until the apple pieces are coated in the flour (this helps to evenly disperse the apple).
• COMBINE: Use a spatula to scrape every bit of wet ingredients into the dry ingredients. Mix with a wooden spoon until ingredients are just combined. Over-mixing yields denser muffins.
• FILL MUFFIN CAVITIES: Fill 8 muffin cavities evenly with the mixture -- each cavity will be a little over 3/4 full. Fill the remaining 4 cavities halfway with water (helps for even baking).
• TOPPING: In another bowl, toss together the flour, quick oats, cinnamon, and brown sugar. Pour in the coconut oil (measure when melted) and mix to combine (crumble with your fingertips if needed). Add a bit more coconut oil if too dry or a bit more flour if too wet. Sprinkle this topping evenly on top of each muffin. Don't press the topping into the muffin; just sprinkle on top.
• BAKE: Bake for 20-25 minutes or until a toothpick when inserted in the center of the muffin comes out clean. Remove and allow to cool for a few minutes before removing the muffins from the tin. Use a spoon to coax the muffins out after about 5 minutes. Allow muffins to finish cooling on a cooling rack so the bottoms don't get soggy as they cool.
• STORE: Store completely cooled muffins in an airtight container in the fridge. Warm in the microwave for 10-15 seconds before serving, if desired. Muffins are best enjoyed within 2-3 days.

APPLE MUFFINS RECIPE

Steps:

• Preheat oven to 400°F. Lightly grease a 12- cup muffin pan with cooking spray or line with baking liners.
• Place apple and granulated sugar in a medium bowl; toss to coat, and let stand 10 minutes.
• Meanwhile, whisk together flour, brown sugar, baking powder, salt, and cinnamon in a large bowl.
• Stir milk, melted butter, vanilla, and eggs into apple mixture; add to flour mixture, stirring until just combined. Divide batter evenly among prepared muffin cups.
• Bake in preheated oven until a wooden pick inserted in center comes out clean, 18 to 19 minutes. Cool in pan 5 minutes; remove muffins to a wire rack, and let cool 15 minutes to serve warm. Or let cool to room temperature.

SULTANA MUFFINS

Steps:

• LIne a 12 muffin tray with paper muffin cases. Preheat the oven to 200 C. Gas 6.
• Seft theflour, baking powder and cinnamon in to a mixing bowl. Stir in the sugar and sultanas.
• Beat together the egg, milk andoil and add to the dry ingredients. Mix well to a dripping consistency.
• Spoon the mixture into muffin cases and bake for 15 to 20 mins, or until well risen