These muffins are definitely blog-worthy. The recipe is courtesy of my new baker friend, Betty Jane. She found the recipe years ago on a package of Promise margarine. She has made the muffins many times and has adapted it to her liking. For my liking, I changed out the flour and sugar in the recipe in keeping with my healthy baking kick.
What is so nice about these muffins is that they are mostly all fruit. There are apples (with skin on), raisins, and fresh cranberries. The batter holding the ingredients together has whole wheat flour, graham flour, and coconut sugar in it. I love how the apples dry out in the oven and taste like dried apples. That is what I thought was used in the muffin, until I saw the recipe. They provide a nice chewy texture.
I strongly recommend making these. I have made them twice in one week. They are that good.
FRUITY MUFFINS, Makes 12 muffins,
1 cup whole wheat flour (or 1/2 whole wheat and 1/2 graham flour)
1 tsp baking powder
1/2 cup uncooked oatmeal
1 tsp cinnamon
1/4 cup melted butter or margarine
1 tsp vanilla
1 egg beaten
1 cup coconut sugar (or 3/4 cup dark brown sugar)
1 cup fresh cranberries
1 Granny Smith apple, unpeeled, sliced thinly
1/2 cup raisins
1. Preheat oven to 350 degrees. Grease muffin cups or use paper liners. Mix flour, oats, baking powder, and cinnamon in large bowl.
2. In another bowl, break egg. Add sugar and whisk until smooth. Whisk in melted butter or margarine and vanilla. Stir in apple, cranberries and raisins. Pour over dry ingredients. Mix until dry ingredients are moistened. If the batter is too dry to mix everything, add a little more melted butter or margarine.
3. Spoon batter into muffin cups. Bake 20 to 25 minutes or until browned and firm to the touch. Turn out onto a rack. Let cool. Store 1 to 2 days in a plastic bag or airtight container. Do not freeze.