Apple, Cinnamon and Raisin Mini Muffins1 cup each all-purpose flour and quick cooking rolled oats
3 tablespoons firmly packed brown sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 large egg
1/2 cup apple juice
3 tablespoons salad oil
1 medium size (about 6 ounces) tart green skinned apples
(Granny Smith or Newton), peeled, cored and shredded
1/2 cup raisins In a small bowl mix flour, oats, sugar, baking powder and cinnamon. In another bowl combine egg, apple juice, oil, apple and raisins. Beat to mix well. Add dry ingredients and stir just until batter is evenly moistened. Spoon batter equally into 24 greased tiny (about 1-1 1/2 inch diameter) muffin pans. Bake in a 400 degree F oven until well browned (about 20 minutes).Remove from pans and serve warm or cool. If made ahead, let cool completely on racks; then package airtight and hold at room temperature until next day. Or freeze for longer storage.
3 tablespoons firmly packed brown sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 large egg
1/2 cup apple juice
3 tablespoons salad oil
1 medium size (about 6 ounces) tart green skinned apples
(Granny Smith or Newton), peeled, cored and shredded
1/2 cup raisins In a small bowl mix flour, oats, sugar, baking powder and cinnamon. In another bowl combine egg, apple juice, oil, apple and raisins. Beat to mix well. Add dry ingredients and stir just until batter is evenly moistened. Spoon batter equally into 24 greased tiny (about 1-1 1/2 inch diameter) muffin pans. Bake in a 400 degree F oven until well browned (about 20 minutes).Remove from pans and serve warm or cool. If made ahead, let cool completely on racks; then package airtight and hold at room temperature until next day. Or freeze for longer storage.
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