Apple and raspberry muffins
Apple and raspberry muffins combine the tartness of raspberries with the sweetness of apples. Easy to make with a few simple ingredients, these muffins are perfect for a dairy-free treat.
Cook time 20 min
Prep time 20 min
Ingredients:
1 cup self-raising flour1/2 cup brown sugar
1/2 cup raspberries
1 apple
1 egg
1/2 cup olive oil
1/2 cup soy milk
Apple and raspberry muffins are a delicious and healthy alternative to traditional muffins. These muffins are perfect for those who are lactose intolerant or looking to reduce their dairy intake. Packed with fresh apples and raspberries, they offer a delightful combination of tart and sweet flavors. Plus, they are incredibly easy to make with just a few simple ingredients.
Instructions:
- Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners or lightly grease it with a bit of oil.
- Peel and core the apple, then finely chop it into small pieces. Set aside.
- In a large mixing bowl, combine the self-raising flour and brown sugar. Mix until well combined.
- In a separate bowl, whisk the egg. Add the olive oil and soy milk to the whisked egg and mix until well blended.
- Gradually add the wet mixture to the dry mixture, stirring gently until just combined. Be careful not to overmix, as this can make the muffins dense.
- Carefully fold in the chopped apple pieces and raspberries into the batter. Gently mix until the fruits are evenly distributed.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Enjoy your apple and raspberry muffins warm or at room temperature. They make a great breakfast, snack, or dessert!
These apple and raspberry muffins are a delightful treat that's easy to prepare and perfect for any time of the day. Whether you're enjoying them as a quick breakfast, a snack, or a light dessert, they are sure to satisfy your sweet tooth without the need for dairy. Enjoy them fresh out of the oven or store them for later—either way, they're bound to be a hit!
Apple and raspberry muffins FAQ:
Bake the muffins in a preheated oven at 180°C (350°F) for 20-25 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Yes, you can substitute olive oil with other neutral oils like canola or sunflower oil, or even melted coconut oil for a different flavor.
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months.
Yes, you can use frozen raspberries. Just be aware they may release more moisture during baking, so ensure the batter is not overly wet.
Use a standard muffin pan, which typically holds 12 muffins. Fill each cup about two-thirds full to allow for rising.
Cooking Tips:
- Use fresh or frozen raspberries for the best flavor and texture.
- Grate the apple with the skin on to retain more nutrients and add extra texture to the muffins.
- Ensure the egg is at room temperature for better mixing and even baking.
- Do not overmix the batter; a few lumps are okay. Overmixing can result in dense muffins.
- Use a toothpick to check for doneness—if it comes out clean, the muffins are ready.
- Allow the muffins to cool in the tray for about 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
10 ServingsCalories 120kcal
Protein 2.97g
Carbohydrates 27g
Fiber 1.32g
Sugar 13g
Fat 13g
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