Another of my awesome baking-related Christmas presents this year was silicon cupcake cups. This may not seem revolutionary, but they’re in some very happy colors, and I have a really bad habit of deciding to make cupcakes or muffins only to realize, once the batter is made, that I don’t have any paper cupcake cups on hand. Enter silicon baking cups – never again will I have to run to CVS only to find out that CVS doesn’t carry cupcake liners!
When trying to decide what to make in my new silicon liners, I wanted to make something that I would actually eat. I’ve been on a breakfast sweet kick recently, having made a loaf of banana bread last week, so I thought some good fruity muffins would compliment my morning smoothies just as well.
Also, I can admit to being a little bit influenced by the fact that next week I get to have my favorite scones ever again – raspberry lemon scones from Fire Island Bakery in Alaska. Raspberry Apple muffins won’t be as good, but definitely will put me in the mood.
When making something like muffins, my go-to cookbook is Claire’s Corner Copia, a bakery in New Haven where I often went to get Lithuanian Coffee Cake. They had the best breakfast pastries that somehow felt healthier because they were being sold at a vegetarian restaurant.
And they actually aren’t that bad for you – no butter, just a bit of oil, and some applesauce to make up the difference.
First, whisk together the flour, sugar, baking soda, baking powder, salt, nutmeg, cinnamon, and lemon zest in a large bowl.
Today, my favorite sous chef was helping out, Elwynn the cat. If I’m in the kitchen, he often sits up at a stool like a human. It’s a bit weird, but I appreciate the company.
Back to the baking. In a medium bowl, lightly beat the egg.
Whisk in the milk, lemon juice, canola oil, and applesauce.
Stir in the shredded apple.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Stir in the walnuts to distribute.
Divide the batter evenly between twelve lined muffin tins. Look how happy these silicon liners are! My muffin tin looks like a Twister board.
Scoop about a teaspoon of raspberry preserves onto the center of each muffin cup.
Bake at 375°F for 30 minutes, or until a toothpick comes out clean.
Transfer the muffins to a wire rack to cool completely.
And that’s it! I’ll probably eat these with a little bit of butter for breakfast all week, but I think they could be considered dessert if that’s more your style, or even just a snack with tea or coffee.
I’d store them at room temperature in an airtight container.
Raspberry Apple Muffins
- 1 1/2 cups flour
- 1/2 cup sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- Pinch nutmeg
- 1/2 teaspoon cinnamon
- zest of one lemon
- 1 egg
- 1/3 cup milk
- juice of one lemon
- 3 tablespoons canola oil
- 2 tablespoons applesauce
- 1 apple, peeled, grated, and drained (press into colander)
- 1/3 cup walnuts, chopped
- 1/4 cup raspberry preserves
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, nutmeg, cinnamon, and lemon zest. Set aside.
- In a medium bowl, lightly beat the egg.
- Add the milk, lemon juice, oil, and applesauce and whisk together.
- Stir the shredded apple into the egg mixture.
- Add the wet ingredients into the dry ingredients and stir until just combined.
- Stir in the walnuts to distribute.
- Spoon batter into 12 lined muffin cups. Spoon about a teaspoon of raspberry preserves into the center of each.
- Bake at 375°F for 30 minutes, until a toothpick inserted in the center comes out clean.
- Allow to cool completely on a wire rack.