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Cinnamon raisin muffins

March 29, 2009

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These muffins are so good.  And healthy too!   (No butter!  Olive oil instead of canola!  Whole wheat flour!  That’s so good, we can probably just forget the sugar that goes in it…)

Wait–don’t go!  These are really moist, I promise.  And somehow the olive oil meshes really well with the raisins and applesauce to create a nice, sweet (but not too sweet muffin).

In fact, I took these muffins to a Saturday morning workday where we worked on building sets for an upcoming production at the local community theater.  Everyone who tried them loved them.  Even people who initially shied away because they don’t like  ‘healthy’ food!  That was music to my ears:

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Maybe I’m overly excited because this is the first successful muffin recipe I have compiled myself.  I browsed many books and websites to try and get the ratios correct, and thankfully, it paid off!  Lot’s of thanks due especially to this site with lots of healthy muffin recipes that I drew from.

(Healthy) Cinnamon Raisin Muffins

1 c raisins
1 c whole wheat flour
1 c flour
1/2 c sugar
1 tsp baking soda
1 tsp cinnamon

pinch of freshly ground nutmeg
1/2 c brown sugar, tightly packed
3/8 c olive oil
 2 eggs
3/4 tsp vanilla
 1 c unsweetened applesauce
1/2 c chopped nuts, optional

Cover the raisins in warm water (not too much water so they don’t lose all the good raisiny flavor–just enough to cover).  Wait until the raisins have plumped, about 2 hrs.  Drain.

Preheat the oven to 375 degrees.  Spray 12 muffin tins or line with paper cups.

In a bowl, whisk flours, sugar, baking soda, cinnamon, and nutmeg.  Add brown sugar and whisk in to completely incorporate, making sure there are no lumps remaining.

In a separate bowl, vigorously whisk together olive oil, eggs and vanilla, continue to beat until fully combined.  Add applesauce whisk to completely incorporate.  

Pour the wet ingredients over the dry and quickly but gently stir to incorporate.  It is especially important not to over-stir when working with applesauce because we are treading an especially fine line between moist and icky-healthy-dry with this method.  It should be combined, yet still a bit lumpy looking.  Gently fold in the raisins and scoop into muffin tins.  (Optional: sprinkle tops with brown sugar or cinnamon!)  

Bake for about 23 minutes or until a knife inserted into the muffin comes out clean.

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