Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Apple-Raspberry Muffins
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- Level: Easy
- Total: 35 min (plus cooling)
- Active: 15 min
- Yield: about 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 176
- Total Fat
- 6 g
- Saturated Fat
- 4 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 1 g
- Sugar
- 14 g
- Protein
- 3 g
- Cholesterol
- 45 mg
- Sodium
- 158 mg
These muffins are packed with shredded apple, which is both nourishing and a bit naturally sweet. Fresh raspberries offer a touch of colorful tartness and sweetness that make for an even more satisfying muffin.
- Level: Easy
- Total: 35 min (plus cooling)
- Active: 15 min
- Yield: about 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 176
- Total Fat
- 6 g
- Saturated Fat
- 4 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 1 g
- Sugar
- 14 g
- Protein
- 3 g
- Cholesterol
- 45 mg
- Sodium
- 158 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F. Line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. If using, add the ground cinnamon, ginger or pie spice.
- In a separate bowl, whisk the eggs until combined. Whisk in the cooled melted butter or oil, milk and vanilla extract. Stir in the grated apple.
- Add the wet ingredients to the bowl with the dry ingredients and stir just to combine. Stir in the raspberries until just combined.
- Fill each paper liner in the prepared muffin tin at least three-quarters of the way with batter. If desired, sprinkle the tops with sugar in the raw.
- Bake the muffins until they rise and a toothpick inserted into the center comes out clean, 18 to 25 minutes. Let cool a few minutes in the pan, then remove the muffins to a rack to cool completely.
