Apple Raspberry Muffins

-


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 Egg
1 ½ c. Fresh or frozen raspberries
1 Apple
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]

My comments:

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.

Comments

Post a Comment

Popular posts from this blog

Crunchy Oat Fudge Bars

-
Image
Adapted from First Look, Then Cook . Crust and topping 1 c. Rolled oats 1/4 c. Flax seeds 2/3 c. Brown sugar, unpacked 3/4 c. Whole wheat flour (or all-purpose) 1/4 tsp Baking powder 1/4 tsp Baking soda 1/8 tsp Salt 1/4 c. Unsalted butter, melted Filling 1/4 c. All-purpose flour 1/4 tsp Salt 1.5 c. Semi-sweet chocolate chips 2 tbsp Unsalted butter 1 Large egg, beaten 1 tsp Vanilla 2 tsp Instant coffee (optional) Preheat oven to 325°F. Grease an 8" square pan or use a silicone square pan. Combine the oats, brown sugar, flour, flax seeds, baking powder, baking soda and salt.  Stir in melted butter.  Set aside 3/4 cup of the mixture for the topping. Press the remaining oat mixture onto the bottom of the square baking pan.  Bake for 8 min, until the crust is golden brown. Set the crust aside to cool while you prepare the fudge filling. Melt chocolate chips with the butter in the microwave, stirring every 30 seconds.  Allow the chocolate mixt...
Read more

Thai Curry Stir-Fried Rice

-
Image
3 c. Cooked rice* 2-3 tbsp Vegetable oil 1 Green onions, chopped 2-3 cloves Garlic, minced 3 Eggs 1/2 Fresh pineapple, cut into small chunks 3/4 c. Vegetables** 1 tbsp Sesame oil 2 tbsp Soya sauce 2 tsp Curry powder 1-2 tsp Thai curry paste * Freshly cooked rice has too much moisture and it is too soggy to fry; therefore, it is best to use leftover rice. If you don't have leftover rice, you can cool freshly cooked rice to room temperature and then place the rice in the refrigerator, uncovered, for a minimum of 1 hour to reduce the moisture. ** You can use any vegetables you like. I used frozen vegetable mix because it was the easiest thing to do and I thaw the vegetables to room temperature. Alternatively, you can chop up fresh vegetables into small pieces (eg. carrots, mushrooms, peppers, etc.), pre-cook them on the frying pan and drain the excess liquid. Drizzle 1 tbsp of oil to the rice and break up the rice into grains with a fork. Set aside. Stir together the soya sauce,...
Read more

Teriyaki Chicken Stir-Fry Noodle

-
Image
3/4 c. Homemade teriyaki marinade 1 c. Egg noodles 2 Mushrooms, sliced 1/2 Cauliflower, cut small 1 Cooking onion, sliced 1 Green onion, sliced 1 Red hot chilli pepper, small, minced 1 tbsp Toasted sesame 1 Grilled chicken breast, skinless and boneless, sliced [Vegetarian option: Omit the chicken or replace it with firm tofu.]1 Carrot, medium size Cook the chicken breast on a BBQ (or frying pan), sliced and set aside. [Firm tofu can be pan fried with a little bit of olive oil and teriyaki marinade.] Slice carrots into thin strips using a peeler. Soften all vegetables, except for the green onion, on a large frying pan. Add water to vegetables to prevent sticking. Cook the egg noodles as instructed on the package. Add the noodles, chicken (or tofu), green onion and toasted sesame to the vegetables and stir-fry for a few minutes. Pour in the teriyaki marinade, stir well and cook for 5 minute. Garnish with toasted sesame and green onion. My comments: My husband loved these teriyaki noodles...
Read more