Eggless Apple Raisin Muffins Recipe
Prep time: 10 Mins
Cook time: 20 Mins
Yields: 2 Dozen Mini Muffins
Super Easy Recipe from Food TV's chef Paula Deen.
Ingredients-A:
Ingredients-B:
Instructions
  1. Combine all 'Ingredients-A' in a sauce pan and bring it to a boil. Remove from heat and cool completely.

  2. Combine all 'Ingredients-B' in a large bowl. Add the cooled mixture to it and stir until blended.

  3. Fill them in lined mini muffin tins and bake for 15 minutes at 350F.
Taste:
  1. It passed the taste test by my husband and son.
My Notes:
  1. The above measurements yielded exactly 2 dozen mini muffins.
  2. The original recipe called for granulated sugar only, but I added a mixture of both light brown sugar and white sugar because I personally feel that the combination of these 2 results in a better taste.
  3. I did not add clove powder because I did not have it.
  4. After combining the wet ingredients with the dry, I felt that it required some more liquid, so I added some milk.
  5. I also topped the muffins with turbinado sugar before putting them in the oven.
  6. I baked a dozen first for 15 min and tested with a tooth pick to check if it was done. The tooth pick did not come out clean from some of the muffins so I baked it for another 2 minutes. By the time the first batch came out the remaining batter became a little more firm, so I added some more milk and baked the second dozen for 17 min and the tooth pick came out clean.
  7. Update: Originally I used 3/4th cup of sugar both brown sugar and white sugar combined. But some of my friends told me that it was very sweet. I think I would reduce the quantity of sugar to 1/2 cup instead of 3/4th of a cup the next time I bake it. So I have changed the recipe to 1/4 cup of each sugar.
Recipe by Madhuram's Eggless Cooking at https://www.egglesscooking.com/my-first-recipe-post-apple-raisin-muffin/