2 c. All-purpose flour
1/3 c. Brown sugar
1 tsp Baking powder
1 tsp Baking soda
¼ tsp Salt
1 tsp Vanilla
¼ c. Orange juice
2 tbsp Canola oil
250 mL Non-fat vanilla yogurt
1 ½ c. Fresh or frozen raspberries
2 tsp Lime juice
Peel and core the apple. Dice into small pieces. Toss with lime juice and set aside.
If using fresh raspberries, wash and drain. If using frozen raspberries, do not defrost.
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Mix well.
In another bowl, whisk together orange juice, oil, yogurt, egg and vanilla. Add to dry ingredient and stir just until moistened.
Fold in apples and berries.
Spoon into muffin cups. Bake at 400˚F for about 20 minutes or until golden brown.
[Prep Time 15 min; Cook time 20 min; Make 12 muffins]
These muffins turned out really well. The batter was a bit thicker than normal muffin batter I am used but there were plenty of moisture from the fruits to make the muffins soft and moist. Tossing the apples in lime juice is optional; I only did that to prevent the apples from rusting while I prepare the muffin batter.
Next time, I'll try the following modifications:
- Use fat free sour cream instead of yogurt
- Use blueberries (or strawberries)
- To make Apple Raspberry Muffins with a Twist of Lemon, add 1 tbsp of lemon juice and lemon zest to the batter.