Saturday, August 11, 2007

Raspberry Apple Muffins

½ C. firmly packed dark brown sugar
3 Tbs. corn oil
1 egg
½ C. all-purpose flour
½ C. cake flour
1 tsp baking powder
½ tsp. baking soda
½ tsp. cinnamon
Pinch salt
1 large Granny Smith apple (peeled and chopped)
1 C fresh or frozen raspberries without syrup (do not thaw frozen raspberries)

Heat oven to 350º. In a large bowl, beat together the brown sugar, corn oil, and egg. In another bowl, sift together the flours, baking powder, baking soda, cinnamon, and salt.
Add the flour mixture to the egg mixture and mix slightly. Carefully fold in the raspberries and apples. Fill greased muffin tins. Bake for 28 to 30 minutes or until the muffins are lightly browned. Cool 10 minutes before removing the muffins from the tins. Serve warm. Makes one dozen muffins.

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