I have reason to believe that Anuradha decided to punish me for not liking raisins: this week’s recipe called for raisins again as if granola is not healthy enough ! One of these days, I will bake with raisins but I am not ready just yet. Please give me time. Since I have done blueberries and raspberries, I thought this time, apple will be the twist. Most of the apple muffins I found on Google merely called for chopped apples then folded in batter. How about making a simple apple filling first then fold in batter? That’s what I did.
- I did not go low-fat on this recipe.
- Apple pie filling is used in lieu of raisins. Next time, two (2) apples instead of one, and will have to kick up the apple pie spices!
- Streusel or some topping would be great on these muffins.
- 1 cup granola
- 1/2 cup whole milk
- 1 cup whole all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large or extra large eggs
- 1/2 cup buttermilk
- 1/4 cup canola oil
Apple Pie Filling
- 1 tablespoon butter
- 1 apple, peeled, cored, and diced
- 1/2 raw sugar
- 1/4 teaspoon cardamom
- 1/8 teaspoon nutmeg
- Make apple pie filling. Melt butter in pan, add diced apple, sugar and cardamom. Cook for 5 minutes. Transfer to a shallow bowl to cool.
- Preheat the oven to 375F with a rack in the middle. Prepare mini-muffin pans.
- In a bowl combine the granola and milk in a bowl and let sit for 30 minutes.
- Sift together flour, baking powder, baking soda, and salt.
- In medium bowl, beat together the eggs, buttermilk, canola oil, and vanilla. Quickly whisk in the flour, then fold in the granola and raisins. Combine well.
- Scoop into mini-muffin cups. Bake for 14 minutes.
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