Apples - muffin recipe

Sherry at Semicolon is spotlighting apples this month. On Saturday I bought some Paula Red apples at the Piggly Wiggly. The label on the bag says they were grown in Michigan, and have a pleasantly tart flavor. I couldn't resist the bright green and red combination.

On Saturday night Triny and I made apple-raisin muffins to take to Sunday school the next morning. They were good, and I think I'll make lots more of these. They aren't very sweet, and the family loved them. (They were eaten by a lot of people at church, too.) The recipe is from my 1981 copy of Better Homes and Gardens New Cook Book.

Apple-Raisin Muffins:

1 3/4 c. all-purpose flour

1/4 c. sugar

2 1/2 t. baking powder

3/4 t. salt

1 beaten egg

3/4 c. milk

1/3 c. cooking oil

1/2 t. cinnamon

1 c. chopped peeled apple

1/4 c. raisins

In mixing bowl, stir together dry ingredients. Add egg, milk, and oil. Stir just until moistened. Batter should be lumpy. Fold in apples and raisins. Spoon into greased or lined muffin cups. Fill 2/3 full. Bake in 400 degree oven for 20 to 25 minutes, or until golden. Makes 10 -12 muffins.