Apple Raisin Muffins

I like simple combinations - sometimes you could call them even rustic - so the final choice was Apple Raisin Muffins. The recipe came from the Ultimate Muffin Cookbook by Bruce Weinstein & Mark Scarbrough, however, as with almost any recipe from that book, I had to cut down on sugar. I added also two tablespoons of bran and lowered a bit the amount of baking powder (I don't like the metallic aftertaste when there's too much of it). As the apples are first macereted in sugar and oil, the result was a really nice and moist batter. I also added three big apples, instead of the medium ones recommended in the recipe. Basically, there are more apples than batter in the muffins - which I myself enjoyed a lot, especially when they were warm. Big chunks of warm aromatic apples, raisins... mmm... I only wished I had a cinnamon latte at home to accompany them.

3 medium apples, peeled, cored and diced
100g raisins
150g (3/4 cup) white sugar
100ml (almost 1/2 cup) vegetable oil (I use grapeseed oil)
250g (2 cups) all-purpose flour
2 tablespoons bran
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon grated nutmed
125ml (1/2 cup) milk (can be whole or low-fat)
1 large egg, lightly beaten, at room temperature

Makes around 12 medium / standard size muffins (5cm in diameter).

Toss the diced apples with raisins and sugar in a medium bowl. Pour the oil over the top, stir well and set aside at room temperature for 45 minutes. Position the rack in the center of the oven and preheat the oven to 200°C (400°F). Prepare the muffin tins: line them with paper muffin cups or cut pieces of baking paper.

Whisk the flour, baking powder, salt, cinnamon, nutmeg in a second bowl until well uniform. Using a wooden spoon, stir the milk and egg into the apple mixture until smooth. Then stir in the prepared flour mixture only until moistened. Don't overmix! Fill the prepared tins (mine are pretty shallow and I filled them to the brim, instead of the usual three-quarters full). Bake for 25 minutes, until the muffins have rounded, slightly cracked tops. Warning: muffins don't really brown! The muffins are ready when the toothpick or cake tester comes out almost clean. Set the pan onto the rack and let the muffins cool down for 10 minutes before taking them out and serving. Enjoy with some good tea or a cinnamon latte! :)