Fall Harvest Muffins
Serving Size : 12
Ingredients for prepare Fall Harvest Muffins
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | c | All purpose flour |
| 1/3 | c | Sugar |
| 1 | tb | Baking powder |
| 1 | t | Ground cinnamon |
| 1/4 | ts | Baking soda |
| 1/4 | ts | Ground allspice |
| 1/4 | ts | Ground nutmeg |
| 1 | c | Apple cider or juice |
| 1/3 | c | Vegetable oil |
| 1/4 | c | Pure maple syrup |
| 1 | lg | Egg - beaten to blend |
| 1 | t | Vanilla extract |
| 8 | oz | Baking apple - peel/grate |
| 1 | c | Golden raisins |
| 3 1/2 | oz | Walnuts - chop coarse |
recipe Fall Harvest Muffins
Position rack in center of oven
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and preheat to 400 degrees. Line twelve 1/3-cup muffin cups with paper liners. Combine flour, sugar, baking
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powder, ground cinnamon, baking soda, ground allspice and nutmeg in bowl. Whisk apple cider, vegetable oil, maple syrup, egg
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and vanilla extract in medium bowl to blend. Add to dry ingredients and mix just until
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combined. Fold in grated apple, golden raisins and chopped walnuts. Divide batter
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equally among prepared muffin cups. Bake until muffins are brown and tester inserted into center of muffins
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comes out clean, about 28 minutes. Transfer muffin tin to rack and
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cool. Source: Bon Appetit Magazine - October, 1994. Formatted for MC by Sharon F. Klinger, tmvm93b@prodigy.com.
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