Apple Raisin Muffins

Step 1/9

• ⅓ apples

• paring knife
• peeler
• knife

Preheat oven to 350°F / 180°C. Peel and remove core from apples. Chop apples into 1/2 inch, 1-2 cm chunks. Set apples aside.

Step 2/9

• ⅛ cup milk
• ⅛ cup raisin

• liquid measuring cup

Measure milk and add raisins to milk. This will allow raisins to soften while preparing batter.

Step 3/9

• ⅛ cup butter (soft)
• ⅛ cup sugar
• ⅛ egg
• ⅛ tsp vanilla extract

• stand mixer with paddle

Cream butter and sugar in a large bowl or electric mixer. Add egg and vanilla, beat until creamy.

Step 4/9

• ⅜ cups flour
• ⅜ tsp baking powder
• ⅛ tsp salt

• bowl
• wooden spoon
• measuring spoon
• dry measuring cup

Combine flour, baking powder and salt in separate bowl and stir.

Step 5/9

• sieve

Drain milk from raisins. Set raisins aside. Add 1/4 of milk to creamed mixture in mixing bowl and mix it in. Add 1/4 of flour mixture and mix it in. Add remaining milk and flour alternately to creamed mixture, mixing between each addition, until both are mixed in.

Step 6/9

• wooden spoon

Remove bowl from stand mixer and gently stir apples and raisins into batter.

Step 7/9

• muffin liner
• muffin tin

Line muffin tin with paper liners. Fill each muffin cup 3/4 full with muffin batter.

Step 8/9

• ⅛ tbsp flour
• ⅛ tbsp brown sugar

Mix flour and brown sugar together and sprinkle 1/2 tsp of mixture over the top of each muffin.

Step 9/9

• oven
• wire rack

Bake for 20-25 minutes or until cake tester inserted into center of muffin comes out clean. Remove tin from oven and cool muffins in tin for 5 minutes before removing muffins to cooling rack.

Enjoy your meal!