Apple, Raisin, and Almond Muffins

Minced, cored, and chopped apple, one
1 teaspoon of lemon squeeze
Extra raisins, if desired
Salted almonds (amount to taste)

sugar, measuring one teaspoon
Cinnamon, lightly ground
How to Follow
Get the Mold Ready:
Mix the flour and butter and use it to coat a muffin pan. For the most accurate results, choose a mold that is 24 or 26 centimeters in diameter.

Get the Batter Ready:
Prepare a mixing bowl and whisk in the egg.
After adding the sugar, salt, and vanilla sugar, stir until creamy.
While whisking constantly, add the milk and vegetable oil in stages.

Flour and baking powder should be mixed in a separate basin.

While whisking constantly, slowly incorporate the flour mixture into the liquid components.
Get the Topping Ready:
After you peel, core, and cut the apple, set it aside. A little lemon juice may keep the apple slices from browning, so toss them with that.
Toss in the chopped almonds and raisins.

Mix the cinnamon and sugar together in a small bowl.
Put the Muffins Together:
Once the muffin shape is ready, pour in the batter.
On top of the batter, evenly divide the almond, apple, and raisin combination.
Finish by dusting the top with the sugar and cinnamon mixture.
Preheat the oven to 180°C (350°F) before baking.
After 20 to 25 minutes in the oven, or when a toothpick inserted in the middle comes out clean, the muffins are done baking.
After a few minutes of cooling in the mold, remove the muffins and set them on a wire rack to finish cooling.
Not required To make a glaze, spread apricot jam over the cooled muffin tops for an extra delicious touch.
Suggested Servings
Warm or room temperature, these muffins are sure to please.
As a tasty snack, they go well with hot beverages like coffee or tea.
Sweeten it up with some vanilla ice cream or whipped cream for a decadent dessert.
Advice about the Kitchen
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