Apples, walnuts and cinnamon are together a perfect combination and screams winter. This works well everytime in whatever way I use! Hence I have used my favourite flavours to create the apple raisin walnut muffins recipe but way more healthy than the classic dish.
Apple raisin walnut muffins are best served warm from the oven on your breakfast table. It just makes for such a delightful dessert as well with a scoop of vanilla ice cream. Apple raisin walnut muffin is a good tiffin box option for kids as well and also for after school snacks as it’s nutritious with all healthy ingredients.
How I made apple raisin walnut muffins
Yummy and nutritious Apple raisin walnut Muffins are made with amaranth and wheat flour, chunks of apples, black raisins and walnuts all wrapped in a cinnamon laced batter.
The recipe uses more quantity of amaranth flour and little bit of whole wheat flour. Loved the flavour that came due to the use of amaranth flour. I prefer to use alternative flours in my baking recipes because I feel it is the best way in which we can include them in our diet.
The recipe is with eggs as I feel cakes, muffins, or brownies taste delicious with eggs. You can check the notes section for the eggless option.
I use aluminum-free baking powder in baking. It is especially essential if you bake regularly for your family and have kids in the house. I bake my own cookies, cakes, and bread every week for my family. The recipe for most of them can be found on my blog.
Apple raisin walnut muffins
Since Christmas is around the corner apple raisin walnut muffins would make a great festive treat for gifting or for guests at home. Other Christmas recipes that you might like Christmas fruit cake, carrot date muffins, fruit and nut Christmas trees.
How to make apple raisin walnut muffins
This recipe makes 8 medium-sized muffins.
- Amaranth flour 70g (approx3/4 cup)
- Whole wheat flour 25g (1/4 cup)
- Cane sugar 40-50g (1/4cup)
- Egg 1
- Apple 150g (2 medium-sized apples)
- Lime juice from one big lime
- Black raisins 25g (1/4 cup)
- Walnuts 40g (1/3cup)
- Baking powder 3/4 teaspoon
- Cinnamon powder 1/2 teaspoon
- Vanilla extract 1/2 teaspoon
- Melted butter 40g (3 tablespoons)
- Milk 1/4 cup
Note-the exact measurements are in grams since I get a lot of queries for gram to cup conversion I have given approximate cup measurements in the bracket.
- First, sieve the amaranth flour, wheat flour, and baking powder a couple of times.
- Next, chop the apples to bite-sized pieces. Squeeze in some lime juice to prevent it from browning. You could peel the apples and then cut as well. I have used it with the skin.
- Next, beat the egg for about a minute. Add cane sugar and beat it for another minute.
- Add cinnamon powder, vanilla extract, and melted butter. Mix it all well.
- Add the sieved flour alternating with the milk and form a lump free thick batter.
- Add walnuts, apples, black raisins, and give it all a stir. Do not over mix. Reserve some of the dry fruits to be added on the top.
- Scoop the batter in the muffin moulds, top it with the reserved walnuts and raisins. Bake in a preheated oven at 180 degrees for 20 minutes or until done.
- Replace one egg with 1/4 cup of curd.
- The quantity of sugar required will depend upon the sweetness of the apples used.
- You can use powder Jaggery or any other sweetener instead of cane sugar.
- You could also use cloves for flavour as that goes great with apples.
- You can bake them completely with whole wheat flour or combine with sorghum flour as well.
- You can use the same quantity of oil instead of butter.
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