Sometimes people confuse muffins and cupcakes, despite the fact that cupcakes are iced and muffins aren’t. I think this is because oftentimes muffins are just as sweet as cupcakes and really shouldn’t be able to pass as a breakfast item.
I don’t think anyone would ever confuse these muffins for cupcakes. Why? Because they’re so hearty and delicious in a way a cupcake could never be.
They have a sweet crunch, due to the apple-raisin-almond combo.
They’re light and fresh-tasting.
And they’re healthy.
So yes, they should be on your list of recipes to make.
- 100 ml apple juice
- 50g raisins
- 75g almonds
- 3 apples
- 150g softened butter
- 100g brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 eggs
- 200g flour
- 1 teaspoon baking powder
- 150 ml milk
- 1. Preheat the oven to 350F (or 180C). Heat the apple juice in a cup with the raisins and let them sit for 30 minutes.
- 2. Chop the almonds, cut the apples, and put both in a medium saucepan with one tablespoon of the butter. Cook until golden brown.
- 3. Stir together the butter, sugar, cinnamon, and vanilla extract until creamy. Add the eggs. In an extra bowl mix together the flour and baking powder and add it to the butter mixture. Then add milk.
- 4. Drain the raisins and add them to the apples and almonds. Put half the apple mixture in the dough and mix. Put the dough in a muffin tin and place the rest of the apple mixture on top of each muffin. Bake for about 25-30 minutes.