Apple Raisin Muffins
These muffins are so moist and delicious, they are sure to be a favorite. I liked them even better cold the next day. If you want to add nuts to this muffin, reduce the amount of raisins to 1/2 cup and add 1/2 cup of your favorite nut.
Apple Raisin Muffins
1 egg
1 cup raisins
1 apple, peeled, cored and chopped
1/2 cup oil
1 cup all purpose flour
1 cup oats (I used whole rolled oats)
1/3 cup sugar
1 Tbsp baking powder
1 tsp salt
1 tsp nutmeg
2 tsp cinnamon
Add all ingredients to mixing bowl and stir. Mixture will be lumpy. This makes 12 nice sized muffins. You can grease a muffin pan or use paper muffin cups. Fill 3/4 full.
Bake 400* for 15 to 20 minutes.
ENJOY!
Sun-Maid Recipes: Raisin & Apple Oat Muffins
Ina Garten's Fresh Apple Spice Cake | Barefoot Contessa: Cook Like a Pro | Food Network
Apple spice and everything nice! We have a feeling you're going to *fall* in love with this cake recipe.
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Fresh Apple Spice Cake
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr
Active: 15 min
Yield: 9 to 12 servings
Ingredients
1 cup chopped pecans
1/2 cup dark rum, such as Mount Gay
1 cup golden raisins
1 cup granulated sugar
1 cup dark brown sugar, lightly packed
3 extra-large eggs, at room temperature
3/4 cup vegetable oil
2 teaspoons pure vanilla extract
2 teaspoons grated orange zest (2 oranges)
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 1/2 pounds Granny Smith apples, peeled, cored, and 1/4-inch-diced (3 to 4 apples)
Vanilla ice cream, such as Haagen-Dazs
Caramel sauce, such as Fran's, heated
Directions
Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-by-2-inch baking pan.
Place the pecans on a sheet pan and toast them for 5 to 10 minutes, until lightly toasted. Set aside. Combine the rum and raisins in a small bowl, cover with plastic wrap, and microwave for 60 seconds. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, eggs, vegetable oil, vanilla, and orange zest on medium speed for 3 minutes. Sift the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves into a medium bowl. With the mixer on low, slowly add the flour mixture to the wet mixture, just until combined. Drain the raisins, discarding the liquid. With a rubber spatula, fold the raisins, pecans, and apples into the batter. Spread into the prepared pan and smooth the top.
Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool, cut into squares, and serve warm or at room temperature with a scoop of vanilla ice cream and a drizzle of warm caramel sauce.
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Ina Garten's Fresh Apple Spice Cake | Barefoot Contessa: Cook Like a Pro | Food Network
Caramel Apple Upside-Down Cake
Here is what you'll need!
Upside-Down Dulce De Leche Apple Cake
Serves 5-6
INGREDIENTS
1 ½ cups all-purpose flour
⅓ cup sugar
1 teaspoon baking powder
2 eggs
⅓ cup oil
⅓ cup milk
1 teaspoon vanilla extract
2 tablespoons butter
1 cup dulce de leche
3 granny smith apples, peeled and thinly sliced
Vanilla ice cream
PREPARATION
Preheat oven to 350°F/180°C.
In a large bowl, mix together the flour, sugar, baking powder, eggs, oil, milk, and vanilla until smooth. Set aside.
In a small pot over medium heat, melt the butter. Add the dulce de leche and stir until mixture comes to a boil.
Immediately pour the dulce de leche mixture into a round baking pan.
Layer the apples in a circular pattern with each one overlapping the other. Repeat until the entire bottom of the pan is covered.
Pour the cake batter on top of the apples and spread the batter evenly on top.
Bake for 25 minutes, then cool until bottom is slightly warm.
Place a large round plate on top of the cake pan, then flip quickly. Give the cake pan a few pats to make sure the cake is released, then lift off the pan.
Slice, serve with ice cream!
Pastel Invertido de Manzana y Dulce de Leche
Sirve 5-6
INGREDIENTES
1 ½ tazas de harina
⅓ taza de azúcar
1 cucharadita de polvo para hornear
2 huevos
⅓ taza de aceite
⅓ taza de leche
1 cucharadita de extracto de vainilla
2 cucharadas de mantequilla
1 taza de dulce de leche
3 manzanas verdes, peladas y cortadas en rebanadas delgadas
Helado de vainilla
PREPARACION
Precalentar el horno a 350°F / 180°C.
En un tazón grande mezclar la harina, azúcar, polvo para hornear, huevos, aceite, leche y vainilla hasta que sea una mezcla homogénea, reserve a un lado.
En una olla pequeña, derretir la mantequilla a fuego medio. Agregar el dulce de leche y mover hasta que la mezcla suelte un hervor.
Inmediatamente verter la mezcla de dulce de leche en un molde redondo para hornear.
Acomodar las rebanadas de manzanas en capas y en un patrón circular posicionando una un poco encima de la otra. Repita hasta que el fondo del molde esté completamente cubierto.
Vertir la mezcla de pastel encima de las manzanas y distribuir uniformemente.
Hornear por 25 minutos, luego dejar enfriar hasta que el fondo del molde esté tibio.
Colocar un plato amplio encima del molde e invertir rápidamente. Dar unas palmaditas al molde para que el pastel se desprenda facilmente. Remover el molde.
Rebanar, y servir con helado de vainilla!
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How to make a moist Cinnamon Apple Cake! Recipe #Shorts
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Eggless Apple Cinnamon Raisin Muffins / Wheat flour Healthy Muffins / Tea time Snacks / Lunch Box
Muffin are baked, an individual-sized small cake like food. These wheat muffins are healthy, soft, spongy & moist. Apples gives moisture as well as texture to the muffins. Adding cinnamon powder to apple creates an amazing aromatic combination. Muffins are available in sweet taste like blueberry, banana or chocolate chips and savoury taste like cornmeal & cheese.
Serve these eggless apple cinnamon muffins as a dessert snack or a tea time dessert.
Dish : Eggless Apple Cinnamon & Raisin Muffins
Serves / Yield : 12 pieces
Cuisine : Intercontinental
Course : Dessert / Confectionery
Ingredients :
For Wet Mix
3/4 cup Powdered Sugar / Regular sugar
3/4 cup curd / yogurt (homemade)
1/2 cup oil : Canola or any flavorless oil
1 tsp vanilla essence
For Dry Mix
1 cup Wheat Flour
3/4 cup Flour / All Purpose Flour
1.5 tsp Cinnamon Powder
Pinch of salt (by mistake not shown in the video)
2 tsp baking powder
1 tsp baking soda
Other Ingredients :
2 cups grated apple or 2 medium size apples (finely grated)
1/4 cup Raisins , mixed with 1 tsp of flour
1/4 cup milk as required
Instructions / Preparations :
1. Preheat the oven to 180 degree Celsius or 350 degrees Fahrenheit for 20 minutes.
2. Prepare a 12 pieces muffin tray with paper liners. Alternately lightly grease the tray with oil and dust some flour over it. Remove extra flour. Keep it aside.
Directions :
1. In a bowl sieve together all the dry ingredients like wheat flour, flour, baking powder, baking soda, cinnamon powder and salt. Repeat the process for 3 times to incorporate air.
2. In another bowl whisk together yogurt and sugar. Add in oil and vanilla essence and whisk well.
3. Now fold in the dry ingredients in two batches by using cut & fold method. Add some milk if the batter is too thick. Fold in grated apples, raisins (save some raisins for the top). Gently press the raisins with a back of a spoon to avoid them pop up while baking
4. Pour the batter in prepared muffin tray. Bake in a pre-heated oven for 35 to 40 minutes at 180 degrees Celsius. Since the temperatures in all the ovens are not the same, do keep a check while baking. In an otg, keep on the center rack and keep both the top and bottom heating elements on.
5. . Bake until the top layer turns brown and the toothpick comes out clean.
6. Bring the tray outside from the oven and Cool them on a wired rack. Remove paper liner before serving
Do’s & Don’ts :
1. All the ingredients should be on room temperature
2. Apples should be grated with fine grater and use the juice also along with grated apple
3. Oven should be preheated at least 20 minutes before keeping the muffin tray in the oven
4. Every oven has its own settings therefore there is no fix standard time for baking the food. Time vary from oven to oven. That's why toothpick / knife test is must before removing from oven
5. Let the muffins cool down completely otherwise the paper liner will not come out clear / easily
6. Over mixing of all ingredients can result in hard chewy texture
7. Raisins can be replaced by walnuts or choco chips
8. Use of Canola oil is preferable in baking but can be use coconut oil or any flavorless oil. Butter can also replace oil
9. Raisins or walnuts can sink inside the bottom of pan if don’t dust before adding to batter
10. Consistency of batter is the most important factor to yield moist soft and spongy muffins
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