Fresh Apple Raisin Muffins

Make your Mom some Yummy Muffins for Mother’s Day!

Fresh Apple Raisin Muffins

**Brown Cupcake Cups, optional

**Muffin pans

Makes 18 to 21 Muffins

Muffin Ingredients:

*4 cups Macintosh Apples peeled and diced or baking apple of your choice
*1 cup of Sugar
*2 large Eggs or 3 medium
*1/2 cup of Vegetable Oil or Extra Light Olive Oil
*2 teaspoons Vanilla
*2 cups All-Purpose Flour
*2 teaspoons Baking Soda
*2 teaspoons Cinnamon
*1 teaspoon Salt
*1 cup Raisins
*1 cup chopped nuts, pecans etc… (Optional)

Note: These need to be made the night before baking.

Mix in a bowl all the muffin ingredients until combined. Then scoop mixture into in a gallon Ziploc bag and remove as much air as possible from the bag. Lay the bag flat in the fridge overnight. The mixture might be on the dry side but the moisture will pull out of the apples overnight. If it seems to dry in the morning add another egg.

In the morning using greased or Pam sprayed muffin tins. (You can use cupcake cups but they look more like a muffin if the batter is put directly in the muffin tin.)

Fill each muffin cup with 3/4 full of batter. Bake muffins at 350* F. for 25 to 35 minutes. (If using small muffin tins bake about 12 to 15 minutes.) Watch to make sure they do not over bake.

While the muffins cook, make the crumble topping and add to the top of the muffins (about a 1 teaspoon each) the last 2 minutes of baking.

Note: The batter was cold when we baked the muffins.

Crumble Topping:

*2 to 3 tablespoons Brown Sugar

*1 teaspoon Cinnamon

*1/4 cup Quick Oats

*1/4 cup Melted Butter, very warm

*Pinch Sea Salt, literally

Instructions Crumble Topping:

Mix together; Brown sugar, Cinnamon, oats, butter and salt. Mix until crumbly and add to the top of muffins and the end of baking.

Muffin Recipe adapted from Bridgerland Culinary Arts School.