Apple Spice Muffins Recipe
Ingredients
| Raisins | 1 Cup (16 tbs) | |
| 1 1/2 cups diced Cranny Smith apples | ||
| Dark rum | 4 Cup (16 tbs), heated | |
| All purpose flour | 3 Cup (16 tbs) | |
| Baking powder | 4 Teaspoon | |
| Ground cinnamon | 1 Tablespoon | |
| Ground nutmeg | 1 Teaspoon | |
| Ground cloves | 3/4 Teaspoon | |
| Milk | 1 1/3 Cup (16 tbs) | |
| Vanilla extract | 2 Teaspoon | |
| Sugar | 1 1/3 Cup (16 tbs) | |
| Unsalted butter | 1/2 Cup (16 tbs) | |
| Vegetable shortening | 5 Tablespoon | |
| Salt | 1 Teaspoon | |
| Eggs | 3 Large | |
| Streusel Topping | ||
Directions
Preheat the oven to 375°F.
Grease the 24 cups or line them with paper cups.
Soak the raisins and apples in the rum.
In a medium bowl, stir the flour, baking powder, and spices together.
In a small bowl, combine the milk and vanilla.
In a large bowl, cream the sugar, butter, shortening, and salt together on medium speed for 2 minutes.
On low speed, add the eggs one at a time, mixing after each addition.
Scrape the sides of the bowl down and continue to mix on medium speed for 2 minutes.
With the mixer on low speed, alternately add the flour and milk mixtures to the creamed ingredients by thirds.
Scrape down the sides of the bowl and mix for 1 minute on low speed.
Scrape the bowl again, then mix the batter on medium speed for an additional 2 minutes.
Fold in the fruit and rum.
Fill the muffin tins three-fourths full and sprinkle liberally with the streusel topping.
Bake for 18 to 25 minutes, or until the muffins are golden brown and a toothpick comes out clean when inserted in the center.
Let cool in the pan for 5 minutes before turning the muffins out onto wire racks to cool.
Grease the 24 cups or line them with paper cups.
Soak the raisins and apples in the rum.
In a medium bowl, stir the flour, baking powder, and spices together.
In a small bowl, combine the milk and vanilla.
In a large bowl, cream the sugar, butter, shortening, and salt together on medium speed for 2 minutes.
On low speed, add the eggs one at a time, mixing after each addition.
Scrape the sides of the bowl down and continue to mix on medium speed for 2 minutes.
With the mixer on low speed, alternately add the flour and milk mixtures to the creamed ingredients by thirds.
Scrape down the sides of the bowl and mix for 1 minute on low speed.
Scrape the bowl again, then mix the batter on medium speed for an additional 2 minutes.
Fold in the fruit and rum.
Fill the muffin tins three-fourths full and sprinkle liberally with the streusel topping.
Bake for 18 to 25 minutes, or until the muffins are golden brown and a toothpick comes out clean when inserted in the center.
Let cool in the pan for 5 minutes before turning the muffins out onto wire racks to cool.
Chef
