Apple cinnamon and Raisin Muffins

The Best of Food and Wine -I made a slight change to the original recipe-



2 cups all-purpose flour
2/3-1 cup packed dark brown sugar
1 tablespoon baking powder
1/2 teaspoon freshly grated nutmeg
1 egg
1/3 cup safflower oil
2/3 cup unsweetened apple juice
1 tart cooking apple such as Grany Smith or greening, unpeeled and finely diced (about 1 cup)
1 teaspoon cinnamon
1/2 cup raisins
1/2 cup chopped nuts such as pecans or walnuts

Preheat the oven to 400 F. Generously butter 12 muffin cups that are 2 1/2 inches in diameter.

In a large bowl,  sift the dry ingredients (including the brown sugar)

In a medium bowl, combine the egg, oil and apple juice. Whisk until blended.

In a medidum bowl, toss together the apple and cinnamon until evenly coated. Stir in the raisins and nuts.

Pour the egg mixture over the sifted dry ingredients and fold lightly, 3 or 4 times with a rubber spatula, to partially combine. Add the apple mixture and distribute evenly using as few strokes as possible (the batter should not be perfectly smooth).

Quickly divide the batter among the prepared muffin cups. Bake in the middle of the oven for 23-25 minutes, or until the tops of the muffins are golden and spring back when lightly pressed.

Let the muffins cool in the pan for about 2 minutes. Unsing a blunt knife, ease the muffins onto a wire rack and let cool for 15 to 20 minutes.
                                                                                                                              -Diana Sturgis