Total Time
35mins
Prep 15 mins
Cook 20 mins

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Spray a 12-cup muffin pane with vegetable cooking spray or line with paper liners, set aside.
  3. In a medium bowl, combine flour, brown sugar, baking powder, cinnamon, baking soda, ginger, nutmeg, and salt, mix well, set aside In a small bowl, combine buttermilk, applesauce, banana, and egg.
  4. Add buttermilk mixture to flour mixture.
  5. Stir until just combined.
  6. Fold in apples and raisins.
  7. Divide batter among prepared muffin cups, filling each two-thirds full.
  8. Bake until tops are firm and golden, about 20 minutes.
  9. Place pan on a wire rack and cool for 5 minutes.
  10. Turn muffins out onto rack and cool completely.
  11. Replace raisins with a variety of dried fruits, try cranberries, cherries, apples, pears, bananas, dates finely chopped apricots, or even papaya.

Reviews

(2)
Most Helpful

These were a good low fat muffins. Twenty minutes was way too long for these muffins in my oven. I checked at 18 and they were a little over done. Next time I will add the fruit to the wet ingredients to reduce the amount of mixing required. I will definitely be making these again.

etully May 09, 2005

Very moist incredibly low fat muffin. I used whole wheat pastry flour and skim milk plus lemon juice fo rthe buttermilk. Otherwise left them as is. I am going to freeze them for a long car trip. These would make very large muffins if you are making 12 because I got 12 regular and 9 mini. Lovely warm with a tad of spray butter. Here's hoping they freeze well!

ladypit April 12, 2005

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