Apple Raisin Muffins

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
about 5 dozen miniature muffins
Level:
Easy

Ingredients
  • 1 cup water
  • 2 cups sugar
  • 2 cups grated apples
  • 2 cups raisins
  • 1 cup (2 sticks) butter
  • 2 teaspoons ground cinnamon
  • 2 teaspoons freshly grated nutmeg
  • 1/2 teaspoon ground cloves
  • 1 cup chopped walnuts
  • 2 teaspoons baking soda
  • 31/2 cups all-purpose flour
Directions

Preheat the oven to 350 degrees F.

Combine the water, sugar, apples, raisins, butter, cinnamon, nutmeg, and cloves in a saucepan; bring to a boil. Remove the pan from the heat and cool completely.

In a large bowl, stir the nuts and baking soda into the flour. Add the cooled mixture to the bowl, and stir until blended. Fill greased miniature muffin tins with batter to the top. Bake for 15 minutes.

Note: Extra muffins can be stored in a re-sealable freezer bag


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4.6 107
I don't know if I did something wrong here, but I followed this recipe exactly and was very careful about my measuring, but they turned out very, very dray and very, very bland. They simply taste like flour/bread, except for the occassional taste of a raisin. I cannot taste the apples or cinammon, etc. at all. Will definitely not be making again. :( item not reviewed by moderator and published
Very good recipe to be inspired by and make it your own. I recommend adding the juice of a lemon to the water to mellow out the sweetness of the sugar called for in this recipe, and if you are using a sweeter apple like red delicious. I also recommend adding 1/2 tsp of salt to the flour mixture. Mine turned out moist and fluffy and not dense and were perfectly sweet, and buttery enough that you don't need to add a pat of butter, but not so buttery to be greasy. I made reg size muffins, yielded 2 dozen, baked at 350 for 25-30 minutes or until a toothpick came out clean. Next time I will chop an extra apple and toss it into the mixture raw prior to baking so there is some bite of apple. item not reviewed by moderator and published
I followed the recipe to the tee! I had to read it several times because I thought I was forgetting the 'eggs'!! ; Recipe made 2 1/2 doz mini's & 1 doz full size. The muffins came out of the oven while my friend was here visiting, and they made the house smell heavenly!! I had to send some home with her because she liked them so much! Thanks Paula! Very tasty!! item not reviewed by moderator and published
Really tasty muffins. I halved the recipe, and it came out great. I substituted half of the flour with whole wheat flour and only used a little more than half the amount sugar, substituting organic grown sugar and they were really moist and delicious. I did add an egg however because when I mixed up the batter it seemed dense and dry. item not reviewed by moderator and published
Wonderful and very moist. After reading the reviews I adjusted the sugar measurements ( 1 cup sugar and 1/2 brown sugar. My family does not care for raisins so I used dates instead. The recipe made 24 medium muffins baked for 18 minutes. Family loved them!!! I make again soon. item not reviewed by moderator and published
i made for are horseback riding snack this morning. everyone loved them. item not reviewed by moderator and published
Great and easy. The butter isn't excessive, that's actually the amount called for in most cookie and muffin recipes. The sugar is a little bit and I bet this has more to do with your choice in apples than anything. I used 3 pink ladies (tart and 1.5 cups of sugar was good. I did do half bakers and half brown sugar for that extra molasses flavor. And definitely move the apple mixture to a new bowl for quick cooling. I tossed mine in the freezer for 10 minutes, stirred, freezer for 10 more and into the flour mix. Made 24 slightly large "normal" sized muffins, cooked for 18-20 minutes. Nice and easy and a great use for extra apples. item not reviewed by moderator and published
Very good! In order to cool apple mixture I moved it into a cooler bowl and was able to put the entire mixture together in 30-40 minutes. I did not use cloves, and I used half the amount of nutmeg because it is a strong spice. I also beat one egg and added to mixture. They are very tasty and I will certainly make these again! I had no trouble getting them out of my miniature muffin pans - they came right out. Great recipe!!! item not reviewed by moderator and published
This recipe was really good AFTER I played with it a bit. I omitted 1 full cup of sugar and substituted an over ripe banana. They came out very nice and very moist. I also used maybe 1/2 the butter she had listed. I can't understand Paula Dean's obsession with excessiveness. Very good and waaaay less calories than her recipe. : item not reviewed by moderator and published
Yummy little morsels. I replaced 1 of the cups of raisins for dried cranberries, its nice addition to the muffins. I made them as medium muffins, makes a lot. Their really moist and flavorful. I found this recipe takes part of the day to make since you have to cook part of the recipe and wait for it to cool down. But defiantly worth it. item not reviewed by moderator and published
Delish! I was afraid of the 2 cups of sugar initially so I put in 1 cup extra of apples and only 1 cup of sugar. To balance out the extra apples I used 3/4 cup water instead of 1 cup. Hopefully there are still some left for breakfast. Normal sized muffins baked at 350 for 24 mins. item not reviewed by moderator and published
Very Yummy and easy to make. I halved the recipe and used almonds and craisins. Great morning treat. I also baked them in regular sized muffin tins. I baked them at 350 for about 18 minutes. item not reviewed by moderator and published
These are amazing! I have a few health issues, so I varied the muffins, but I have made them as is and with my variations. Both are moist and wonderful! My variations are that in place of the sugar, I use splenda. For the flour I Use half whole wheat flour, and the other half white flour. In place of the butter, I have either used "can't believe it's not butter light" (still one cup, or you can use greek yogurt (plain, either fat free or regular. If using the greek yogurt, around 6 oz per stick of butter is what I use ( as also recommended by another reviewers. The muffins still are delicious, and my husband and my work office asks for me to make them all the time. The modifications using splenda will cut out your sugar count and the greek yogurt can cut the fat content in half. Just depends on what you prefer! This is a wonderful go to recipe !!! item not reviewed by moderator and published
I love this recipe! I make every fall. My family looks forward to them and I always have some to give to my parents when the come to visit. item not reviewed by moderator and published
Tasty but a little too dense / heavy. item not reviewed by moderator and published
These are absolutely delicious!!!!!!!!!!! This recipe is definately a keeper. item not reviewed by moderator and published
These were so good! The directions were easy to follow, and they came out moist and delicious. I used 2 large apples and golden raisins. I had enough batter for 14 jumbo muffins, which I baked for 32 minutes. They smelled great and tasted even better. item not reviewed by moderator and published
This is heaven in a muffin. The shredded apple and raisins make this muffin so moist. It leaves you wanting more. Wonderful served warm with vanilla ice cream on the side. item not reviewed by moderator and published
Yummy! I added a butter/brown sugar/cinnamon crumble topping and it was soooo good! I love that it has no eggs. item not reviewed by moderator and published
these are little bites of heaven, they are favorite of friends and family. make again and again. I used cooking spray with flour so they would not stick, came out wonderful. Love your recipes item not reviewed by moderator and published
Very good and flavor is great. I used Splenda and also added about 1/4 cup of natural apple sauce to give it a moist texture. They would very moist. I did not add raisins because we don't like them. Good with coffee. I am going to freeze most of them and take them out as I needed them like Paula said. For the person who was questioning that water wasn't used on the show, she did use the water on the show. For the one who had difficult with them coming out of the pan, I sprayed my pan (even a nonstick one) and they came out just like the show. Will differently make these again. item not reviewed by moderator and published
I really like this recipe, but every time I make it they do not fall out of the pan like they do on the show, they don't even come out in one piece. I do have a non stick pan. What am I doing wrong? Judy item not reviewed by moderator and published
I used half the recipe and it gave me 4 very LARGE muffins, in the oven for 34 minutes. I omitted the Walnuts, but kept everything else as is, including water.. AMAZING! AMAZING! item not reviewed by moderator and published
Hello, I want to do this recipe, but I have a doubt, in a tv show Paula didn`t use water to cook, and in the recipe she says to use 1 cup of water. The water is optional? Monterrey,N.L. Mex. item not reviewed by moderator and published
I love paula DEEN AND THER HAPPINESS. item not reviewed by moderator and published
These were soooo yummy and moist. I too fiddled with the recipe using part pear, part apple, and pecans the also added a streusel topping. Perfection. item not reviewed by moderator and published
awesome!!!!! love you Paula! item not reviewed by moderator and published
These are the yummiest and the most moise muffins I've ever made! They are amazing. My daughter is allergic to nuts so I just ommited them, they are still amazing! And I like that there are no eggs either! I'll make this over and over! item not reviewed by moderator and published
I've been baking muffins for along time and yet they always turn out very dry. After finding this recipe I found them to be very moist and very tasty. thanks for sharing this with the world and me. I now bake them all the time. item not reviewed by moderator and published
Absolutely so tasty! I'd love to see a scaled-down version of this muffin, less butter and sugar, that could equal in taste =) item not reviewed by moderator and published
Really good muffins. I made standard size muffins and it made about 2 dozen. Baking time was a little longer. Enjoy! item not reviewed by moderator and published
Delicious and easy to make muffins! After reading other reviews and looking in my pantry, I had to make a few variations. I only made 1/2 a recipe due to low flour supply. I used less butter and added a 1/2 cup of applesauce. I also did 1/2 golden raisans and 1/2 raisins. Other than that, I stuck to the recipe and they came out moist and tasty! I will gladly make these again! item not reviewed by moderator and published
I read through a lot of the comments before deciding how to make these. I reduced the sugar and only used 1 cup, left out the raisins and walnuts and the nutmeg because I didn't have any. I also used regular muffin tins and cooked them for 20 minutes. These came out GREAT! My daughter was so excited to have these waiting when she got home from school. Now that I have a baseline I will definitely try some of the recommendations to make these a little healthier. item not reviewed by moderator and published
To try to make them a little "healthier", I put in 1/2c applesauce and 1/2 c plain greek yogurt plus two teaspoons stevia to substitute for the sugar. Next time I will try what another reviewer said and sub out some of the butter with greek yogurt, too! I put in 1 c raisins and 1 c cranberries, also. They were incredible! Everyone in my family loved them and I could not keep them in the house. Every time someone walked through the kitchen, they grabbed one and popped it in their mouths. They were moist and flavorful with great texture as they were so full of raisins, cranberries and walnuts. Thanks for a great recipe! item not reviewed by moderator and published
I really like the recipe I thing i love it its so easy and healthy plus with out eggs my father-in-law don't eat a egg so he would love this muffins definitely. Thank you so much Paul. I also like your chill or bean soup but I substitute with veges because I am vegetarian but my husband love the soup. So thank once again. vaishali Mehta From Florida item not reviewed by moderator and published
I was a little overcome with the 2 sticks of butter and 2 cups of sugar! I took a gamble with the following changes and I have to say these were amazing! These came out with fantastic texture and SO flavorful. I substituted one 6 oz. cup of Chobani Vanilla Greek Yogurt for 1 stick of butter and 1 cup of the sugar. I also used 2 cups regular flour and 1 1/2 cups whole wheat flour. Your house will smell AMAZING while the warm mixture cools on the stove too. Try this, you will not be disappointed! item not reviewed by moderator and published
Muffins were a hit! I will definitely be making these for the holidays. Only thing I changed about the recipe was instead of using 2 cups of sugar, I used one cup of sugar and half a cup of honey and only one cup of raisins. The muffins were moist and had a pleasant texture. The apples and walnuts really came through. item not reviewed by moderator and published
It takes a bit of time to shred the apples and cool the mixture (I cooled mine in the fridge), but these are easy and tasty. My variations: I used a bag cinnamon chips instead of raisins and nuts. No cloves (didn't have any). I made regular sized muffins (350 convection for 18 minutes). In retrospect, I might cut back on the nutmeg ( I do grate my own, which is pretty strong). item not reviewed by moderator and published
I made these muffins during Christmas time 2009 to go into a few small gift baskets I was sending out. It ended up being everyone's favorite thing. Took some to my in-laws and they loved them as well. We all did. I did make a few adjustments only because I thought I had enough of the ingrediants. I'm not a big raisin fan, though i like raisins. so I used about 1/2 recipe amount and not quite the amount of walnuts it called for.I also couldn't find whole nutmeg so I used a little more than a pinch of ground nutmeg. Now I'm thinking this recipe must be full proof because after watching the show and looking at the recipe I goofed and after bringing mixture to a boil I continued to heat and it got so thick I ended up having to thin it out and then finished recipe. However, it still turned out fabulous and I am not a big muffin fan. The flavor, texture, everything was great. I'm getting ready to make them again. Thank you Paula, my daughter and I love your shows and you are our favorite cook. item not reviewed by moderator and published
i used half buttermilk, and lacking enough apples and raisins, turned to a dried fruit medley i had in the cupboard...in went more apples and raisins, as well as strawberries, pineapple, apricots, mangos, prunes and a few kiwi. i also added orange extract because my husband asked me to. i like the tang the buttermilk gives, and each bite had a burst of different fruit flavors. My sons and husband (me, too) loved them. Not that it matters, but i also made the huge muffins and just watched the time in the oven. They are terrific. item not reviewed by moderator and published
I hope you don't mind Paula, but I modified your recipe a little, as I'm on a low fat, low cholesterol diet but your recipes are always soooo good, I thought yours would be a good start. I used applesauce in place of butter,- I know shame on me!! + 2 tlbs. canola oil,I also used a mixture of white and wheat flour and oatmeal, I increased the water by 1/2 cp. and had to bake for 30 mins. But the result is amazing... Sooooo Gooood.... Thank You item not reviewed by moderator and published
I made these and they were easy to make but waiting for the mixture to cool off means either make it to finish later or when you can wait like a weekend. They weren't as light and fluffy as I had hoped, instead they were a bit dense so I am thinking there is something missing like applesauce, yogurt, or something. That is my personal taste however, I did serve them up along side some honey butter (Atlon brown's version) and they disappeared! item not reviewed by moderator and published
I followed the recipe exactly, and yielded 18 regular muffins and 12 mini muffins. Absolutely delicious! item not reviewed by moderator and published
If you follow exactly the measures and you bake the muffins just like it says you will get them the right way. It's the first time I bake any type of muffins and this ones came out perfect. I did change only the type of sugar for half splenda half sugar which comes already like that. I can't wait for my husband to try this wonderful dessert he'll love it.... item not reviewed by moderator and published
This recipe had very little flavor. Tasted like sweet nothing- no apple flavor at all. I think it needs egg and perhaps milk or buttermilk. They also went stale much faster than my other favorite muffin recipes. This said, my infant and his playgroup friends loved these mini muffins. item not reviewed by moderator and published
Excellent recipe, and very easy to make.My family love the muffins.I would definitely recommended this recipe. item not reviewed by moderator and published
The muffins stay moist and soft! I found it a bit too sweet, though; so I plan on reducing the sugar and increasing apples and flour in my next batch. Definitely a good recipe. item not reviewed by moderator and published
I absolutely love Paula Deen and this recipe. There where a few ingredients however that I had to change because of what was in my pantry. Instead of 2 cups of raisins, I used 1 cup raisins, 1 cup dried cranberries. I also did not have any walnuts so instead I used pecans. Other than that it was pretty much the same and they are my new FAVORITES. item not reviewed by moderator and published
My husband can't stop eating them when I make them.These muffins are so good and also easy to make. Everyone who has them wants the recipe. I use the small muffin pans and I have been getting about 72 muffins. item not reviewed by moderator and published
These are wonderful. I used regular muffin pans and it makes 24. My family feels they are the best muffins they ever tasted. item not reviewed by moderator and published
These are perfect! These muffins are so dense and full of flavor. i made them for my family and, of course, everyone loved them... These couldn't be any better. Once again, nice job Paula. item not reviewed by moderator and published
This was a very easy recipe to make, and healthy to boot! Who doesn't love apples? Instead of raisins I used fresh blueberries that I froze. And I used about 1 1/4 cup of sugar instead of the full 2 cups, knowing that my apples were already sweet. The fresh blueberries added some juice to the muffin when they popped and melted. I'll try using dried blueberries next time. I'll definitely make this one again! item not reviewed by moderator and published
Very easy to make. Moist & delicious!!! Its a great snack for the kids, item not reviewed by moderator and published
Loved these muffins..moist,with great texture from the nuts and raisans.. (Used regular size muffin tin and yield was 12 muffins-baked for 25 minutes.) Yummy! item not reviewed by moderator and published
I made the muffins as per the recipe without changes. The only thing that I can taste is cinnamon and nutmeg and definitely not a hint of the apples.. I will not make again. item not reviewed by moderator and published
I made these muffins lastnight after watching Paula bake them on her show, they looked so good and easy.. i didn't change a thing..i made 12 reg. muffins and 24 mini's..was even better this morning after sitting all night.. this recipe is a keeper for me..i would love to see how chopped apples would taste in them instead of shredded..love the taste but thinking a bite of apple would be delicious.. item not reviewed by moderator and published
I have only 1 thing to say about these muffuns; LOVE IT!!! I make them all year long, makes me think of the holidays. Love the recipe, no need to change anything. item not reviewed by moderator and published
Very easy to make, one of my first few attempts at baking and a successful one at that! They were moist and delicious. I made them for christmas and everybody loved them. When I made them the second time I used about half the butter and used a cup and a half of sugar and the muffins were just as delicious. Great recipe. item not reviewed by moderator and published
It took me forever to make it for some reason, but when they were finally made, they were gone within two days! And I made a double recipe! item not reviewed by moderator and published
These were delicious and moist. And the spices weren't simply a hint but a splash to be noticed with the raisins and nuts. I'll be making these more often in various sizes. item not reviewed by moderator and published
These muffins were outstanding! I love the flavors and textures. I did omit the cloves and nuts as I did not have them on hand but these were still phenomenal. I have a Pampered Chef 24 mini muffin pan and have been using a small dough scoop. This recipe yielded almost 86 mini muffins! Perfect for a class treat or party. item not reviewed by moderator and published
Paula's original recipe must be really fantastic because I made some healthful substitutions and they were still delicious & moist. I omitted the nuts and swapped the following: stoneground wheat flour for white cranberries for raisins organic evaporated cane juice for sugar I can see where half the butter would still be good but I didn't try it on the first go because I used all wheat flour and was concerned about dryness. Not a worry with these muffins! I was concerned about one comment mentioning the bits of apple peel but I didn't want to peel the apple because that's where the apple packs all of it's nutrients. So instead I finely shredded the apples with a hard cheese grater with small shredding holes. It worked great! No bits of peel to be found. My mom does not like muffins and she LOVED these! GREAT RECIPE PAULA! item not reviewed by moderator and published
I'm not saying anything new when I say these are excellent muffins! I make these when I have a few apples that are past their prime for eating, but not yet spoiled. I modify this recipe by only using 1 stick of butter, and adding about half a cup of applesauce to the apple mix. Honestly, I don't think they need any more butter--they are still very moist and tasty this way! Also, I use a combo of white and wheat flours and rolled oats for more nutrition and texture--something like 2 c. white, 1 c. wheat, and a little more than 1/2 c. oats. I leave out the nuts because I don't care for them, and there's still tons of flavor. And note, there's no need to preheat the oven at the beginning of the recipe, since the apple mixture takes a while to cool, even if you stick in in the fridge. I usually preheat my oven right before I'm about to combine the dry & wet ingredients and putting them in tins. Regardless of how you tweak this recipe, it is a winner! item not reviewed by moderator and published
I made these muffins for the second time. They are delicious! They are so easy and they do make 60 of the small muffins. I gave half to my granddaughters and I took some to work and put the rest in the fridge! These are so easy to make and they are the most moist muffins I have ever eaten! Try them you will love then too! item not reviewed by moderator and published
I baked and brought to a brunch and they were a hit. I brought cream cheese but folks forgot to put on...any hoot I'll just use for another receipe. Holla! item not reviewed by moderator and published
I am getting ready to make these muffins. I printed out the 3x5 card and it didn't include the baking soda or flour. The 4x6 card does. After watching the show I knew that they are needed. I am sure I will enjoy these after reading all the comments. item not reviewed by moderator and published
These are the best muffins. Moist, with a great flavor. So easy to make. Brought them to work everyone loved them. item not reviewed by moderator and published
I was trying to find something to make for my kids to have for a snack, and i saw the episode of Paula's Home Cooking where she made these. I didn't have raisins or walnuts, just apples. So i made Apple muffins, they are very good! I would recommend these to anyone who likes the these kinds of flavors. They are super easy to make too! item not reviewed by moderator and published
Just tried these for the first time and they are great. I did go ahead and peel the apples first before shredding and added 1 tsp. of vanilla to the wet mix. Real easy, real tasty. A keeper for sure!. item not reviewed by moderator and published
This is my first time try on making anything from the Foodnetwork. So I had to rate this average I made the mistake of reviewing comments and substituted 1/2 cup sugar to Brown sugar and water for apple juice. I will have to say they are grrrreat tasting but they came out toooo gooie!! item not reviewed by moderator and published
Could have gone 5 Stars...As Andrea mentioned allow time for 'wet' ingredients to cool....(Not a problem in WI during January..!!) I read all of the reviews, & made many of the suggested additions/revisions... * Cut recipe in half, used regular sized muffin tin. * 3/4 C Sugar+1/4 C Brown Sugar * Golden Raisins, Pecan pieces * 2 small Grannies grated out more than a Cup * ~18 minutes @ 350 Convection Yield=16 Will try the apple juice and Whole Wheat flour blend on next batch... Thanks to all previous reviews. item not reviewed by moderator and published
This was such a great recipe...But I made a few changes...I used Splenda and also coconut instead of raisins. They were the best. I took them to work at a fitness center and they were gone almost immediately. item not reviewed by moderator and published
I read the comments before I made these. I used 1C brown sugar and 1 c sugar and used apple juice like some one suggested in their comment. I also used a variety of apples - macs and gala - and hand shredded them - so about 3 macs and 1 gala was the cup. I peeled the skins off first sine some one mentioned about the bits of peel. Came out great and I know my husband and daughter will love these.. Yu. The whole house smelled great!Thanks Paula for another great recipe. item not reviewed by moderator and published
These are the best muffins I've ever made! I used apple juice instead of water for a stronger apple flavor. They are so moist, so delicious and so easy to make. I've been searching for a good apple muffin recipe for years. I knew I could count on Paula! The butter makes all the difference. item not reviewed by moderator and published
I made a half batch for 6 yumbo sized muffins and cooked them about 30 minutes with muffin liners and they came out perfect. Pretty unusual directions, but they came out great. Thanks Paula for another good one! item not reviewed by moderator and published
Paula, I made your recipe & everyone loves them. Thanks so much. They are fantastic & very easy to make. item not reviewed by moderator and published
Yum yum yummy...the taste...banana muffins were my favorites but it just got overthrown by this apple raisin recipe. Thanks Paula! Dahl item not reviewed by moderator and published
I don't think I've ever felt so-so about a Paula recipe. These had a really weird texture for me. Thinking it was just me I gave one to the hubby. It made a few faces and said "They're ok, just ok." That's how I feel. I had really high expectations. They looked great. And how could anything with those ingredients taste bad? The apple peel was odd - coming out in little bits in the muffin. I dont think I'd make these again. item not reviewed by moderator and published
Great fall recipe, makes the house smell so good and gives you such a comfortable yummy feeling with every bite! Didn't have walnuts, but pecan pieces were great too. Best warm with real butter. Be sure to plan time for the batch of boiling wet ingredients to "cool completely". Took longer than planned, but worth it! Thanks Paula! item not reviewed by moderator and published
I needed to bring a treat for my daughter's birthday at school and I wanted something a bit more healthy than the typical cupcakes or cookies. Also, they have multiple allergies in her class--peanuts, eggs, milk and want those things kept out. So this recipe was perfect after I omitted the walnuts obviously. The only other change I made was using wheat flour and switching 1/2 cup of brown sugar and 1 1/2 cups regular sugar instead of 2 full cups of sugar. I just think the brown adds so much flavor to things. I also added a cream cheese/mascarpone frosting (thank you Giada) to a dozen of the minis to make them feel more like cupcakes. I put plain sugar icing on another dozen for the milk allergic and left another dozen plain. I ended up making 3 dozen minis for her class then added the walnuts to the remaining batter and made a dozen regular sized ones for our family to keep. These were so, so good and super easy--daughter was even able to help out. I second the licking of the batter thanks to no raw eggs! YUM! item not reviewed by moderator and published
I loved the simplicity of the recipe and loved the intense flavor of the muffins. item not reviewed by moderator and published
well, these were so good I thought my kids would burst at the seams eating them! That being said, I added two eggs, two teaspoons of baking powder and a teaspoon of salt. well worth the effort! item not reviewed by moderator and published
excellent, very tasty and filling! item not reviewed by moderator and published
These muffins were devoured by my kids. I added a little vanilla, though, and they were just perfect. item not reviewed by moderator and published
I made this recipe for my husband who is diabetic. I used Splenda and whole wheat flour. THEE BEST muffins ever. item not reviewed by moderator and published
The muffins are realy good made with the original recipie. Still I made some minor changes to adapt it to the special diet needs of my family: Instead of: -2 cups of sugar, I used 0.5 of a cup of brown sugar -2 cups of greated apples I made I cut 2 apples into small cubes (aprox 4 cups) - instead of all purose flower I used whole wheat spelt flower I made regular size muffins and baked them for 30min. item not reviewed by moderator and published
Paul, you know how busy we can be at Easter Time! Well, I needed to bake for our church's Easter Breakfast! With shopping for the breakfast, setting up the church for Easter Sunday worship, shopping for my own families Easter Sunday, who had time to bake? Thank goodness for your easy and quick recipe for the mini muffins! I know all the children will just love them come Easter Sunday Morning! Thank you so much! I love your show! I love your humor and ease at which you and sometimes your sons cook and it just brings a smile to my face! Thank you for such a fun and creative show! I have many of your recipes! item not reviewed by moderator and published
I made these muffins last night for breakfast this morning. Warmed them and loved them. I made them full size (1/4 cup in each cup) and left them in for 25 minutes. Also replace the raisins with dried cherries and the walnuts with pecans as thats what I had on hand. item not reviewed by moderator and published
Love this recipe....being diabetic and watching my weight I did some substitutions and the muffins actually came out better. I subed the water with apple cider and also cut up one apple in small chunks to add to the shredded apple. I subed 1 stick of the 2 sticks of butter with 1/2 cup of applesauce. In place of the sugar I used Splenda. Used 1 cup of dried cranberries and 1 cup raisins. For all the flour I used 1 and 1/2 cup white flour, 1 cup whole wheat flour, and 1 cup wheat bran. I also added 3/4 cup of shredded coconut along with the nuts. Made larger muffins and cooked for 20 minutes....makes 17 wonder moist muffins. item not reviewed by moderator and published
These muffins are awesome! So much flavor in each on and easy to make. My kids loved them and wanted them everyday after school for a snack for a straight week which in my book is pretty impressive. Definitely try this recipe. Paula rocks! item not reviewed by moderator and published
Love love love this recipe! I did one and a half times the recipe, as I peeled too many apples. I baked it in three 8" loaf pans, 20 minutes at 400, then 15 minutes at 350. The whole house smells AMAZING! Thank goodness for snow in WNY -- I cooled the apple mixture by setting the pan outside in the snow. So good! I can't wait to share the bread with my coworkers! item not reviewed by moderator and published
These are fantastic! My husband loved them. I made regular size muffins insteaad of mini muffins and simply increased the bake time to 20 minutes (from the recipes stated 15 minutes). I also used splenda instead of regular sugar and they are still fantastic. The mix seems dry at first when you add the apple mixture to the flour, but it bakes up moist and wonderful! Thanks, Paula, for another GREAT recipe!! item not reviewed by moderator and published
I saw Paula make these recently on tv and decided to try them. They are wonderful. My kids really liked them and a great way to send them to school in the morning. I made them in a regular sized cupcake pan and baked them for @24 minutes. The whole house smelled great. item not reviewed by moderator and published
When I made these I was trying to cut back on 1/2 the butter for obvious reasons. Mine weren't quite as moist as the other reviews stated. I will definately use the 2 sticks of butter next time. Very yummy! item not reviewed by moderator and published
Fantastic! Best muffins ever. Easy and delicious. This is certainly a recipe to keep. Thanks Paula for sharing this. item not reviewed by moderator and published
I made half a recipe and got 3 dozen small muffins. It was easy and they were very good and moist. I would expect nothing less from Paula!! item not reviewed by moderator and published
I truly enjoyed these miniature muffins, great taste and have made them several times -- taken to pot lucks -- went over fantastic.. thank you Paula I enjoy your cooking shows. item not reviewed by moderator and published
I seen this recipe on the show this weekend . That day I went out & got the need items. I work up early the next morning and My family woke up to a wonderfull smell. The kids used butter on the warm muffins, I use apple butter on mine. I have to tell every one the muffins are YUMMY. Thank you Paula I love your show Donna item not reviewed by moderator and published
These muffins are not only easy to make, but they are very tasty and rich. The muffins are easy and will not dissapoint anyone! item not reviewed by moderator and published
These were the best and easiest muffins I have ever made. My daughter wanted to sell something to snack on at our community garage sale and these were a hit. Glad we kept some back for ourselves because they are delicious. I used 1/2 brown sugar and 1/2 wheat flour and they were delicious (and a little more nutrious). Plus, with no eggs there is no fear in eating the batter! item not reviewed by moderator and published
Thanks for the advice item not reviewed by moderator and published

Not what you're looking for? Try:

Spiced Apples and Raisins

Recipe courtesy of Tyler Florence