Cary’s Apple Muffins

These apple cakes (muffins) are low fat and low cholesterol. Instead of butter they contain a little vegetable oil.The muffins are light and fluffy. The recipe comes originally from the More-with-less Cookbook by Doris Janzen Longacre (Herald Press, 1976) but has been adapted to our own taste by Cary.

The recipe is for 12 muffin size cakes. We bake them in a 12-cup silicon muffin pan.

Dry ingredients:

  • 1 1/4 cups flour (200 g)
  • 1/2 cup sugar (100 g)
  • 3/4 ts baking powder
  • a little salt
  • cinnamon and/or vanillin sugar

Wet ingredients:

  • 1 egg
  • 2 tb (sunflower) oil
  • milk as needed (see preparation)
  • 1 apple cut in small pieces (1/2 cm)
  • 3/4 cup (100 g) currants and raisins, washed and a bit simmered

Mix all dry ingredients.

Add egg and oil.

Slowly add milk while stirring until you get a smooth , custard-like batter that just drips off the spoon.

Stir apple and raisins through the batter.

Grease the muffin cups or use paper muffin cups. Scoop batter into 12 muffin cups. I don’t like muffins in paper myself.

Bake for 20 min in a preheated oven on 200 °C (400 °F) or 22 min on 190 °C (375 °F). Better not in hot air because that blows the muffins skewed.

Variations: Instead of apple you can also use other fillings like dates. Instead of muffin cups you can use a single cakepan.