This is a recipe that I got in the very first ward we lived in as newlyweds. There were many wonderful cooks and I learned from many of them. This is a great fall muffin.
Fresh Apple Muffins
¾ c. milk
1 egg, beaten
¼ c. melted butter
2 c. flour
½ c. sugar
1 TBSP baking powder
½ tsp salt
1 tsp cinnamon
1 c. finely chopped or grated apples
¼ c. raisins
Beat egg in small bowl. Add milk to the egg. Stir in melted butter. In separate bowl, whisk together the dry ingredients. Stir in apples and raisins. Add the liquid mixture and stir just until moistened. Do not overmix. The batter should be lumpy. Line muffin tins with paper cups or spray with PAM. Fill 2/3 full. Bake at 400 degrees for 20 – 25 minutes or until golden brown. Makes 12 muffins.
Fresh Apple Muffins¾ c. milk
1 egg, beaten
¼ c. melted butter
2 c. flour
½ c. sugar
1 TBSP baking powder
½ tsp salt
1 tsp cinnamon
1 c. finely chopped or grated apples
¼ c. raisins
Beat egg in small bowl. Add milk to the egg. Stir in melted butter. In separate bowl, whisk together the dry ingredients. Stir in apples and raisins. Add the liquid mixture and stir just until moistened. Do not overmix. The batter should be lumpy. Line muffin tins with paper cups or spray with PAM. Fill 2/3 full. Bake at 400 degrees for 20 – 25 minutes or until golden brown. Makes 12 muffins.
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