Ingredients
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1 3/4 cups nonfat milk
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2 tablespoons olive oil or 2 tablespoons walnut oil
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1/2 cup finely chopped walnuts
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1/3 cup applesauce, unsweetened
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2 teaspoons dried Italian herb seasoning
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1 tablespoon sugar
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1 1/2 teaspoons salt
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1/8 teaspoon black pepper
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2 1/2 cups all-purpose flour
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5 teaspoons baking powder
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2 tablespoons minced onions
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2/3 cup dark raisins or 2/3 cup golden raisin (or a mixture of both)
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1/2 cup finely diced tart green apple (we used about 1/2 a Granny Smith)
Instructions
- In a small bowl, cover the raisins with water and let sit 1 minute, then drain.
- Allow raisins to stand for 30 minutes to absorb the moisture that remains on their skins.
- Preheat the oven to 400 degrees.
- Grease standard muffin tins, line them with cupcake papers or spray them with nonstick cooking spray.
- In a medium bowl, whisk together the milk, oil, apple, applesauce, walnuts, herbs, onion, sugar, salt and pepper.
- Combine the flour and baking powder and sift together.
- Add the flour mixture and raisins to the milk mixture and stir with a fork until the batter is blended.
- Spoon batter into prepared muffin tins, filling each cup almost full.
- Bake for 25 to 30 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- Remove from the tins and transfer the muffins to a rack to cool slightly.
- Serve warm.
- Makes 12 muffins.