Raisin Apple Muffins

About two weeks from now, I'll be leaving for Gatlinburg, Tennessee. I'm really excited. I have not been in the mountains in a very, very, very long time. I use to go all the time as a kid. But, that was usually with my grandparents. My parents aren't necessarily mountainess people. They enjoy the beach. Which is why every year we usually go to the Bahamas or the Keys. However, for what ever reason, both my parents wanted to go the mountains this year.

It was mainly for the fact that my mothers lupus has been getting a little worse this year, making her have to stay out of the sun more often. Which I don't mind. I don't like the sun. It's joked that I'm a vampire. I'm very pale and I don't tan. I could try to tan, but I'll just turn into a tomato. If I could, I would live in an area where light never reached. Somewhere that is always cloudy. That'd be the way to live for me.

Anyways, since I've been just dying to go up the the mountains, I thought about making something that would remind me of it. For me, anything that's reminds me of fall, reminds me of the mountains. I think it was because every time I went to the mountain was usually in the fall. So, Raisin Apple Muffins kind of seemed like fall. Well, for me that is. They're actually pretty healthy for you too. You would never guess either. They taste excellent. They're nice and moist, not greasy, and taste amazing when right out of the oven. Nice and simple.

Recipe

For the Muffins

1 1/2 cups flour
1/2 cup sugar
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1 egg
1/2 cup milk
1/4 cup canola oil
1 cup shredded tart apple (I used a cheese shredder)
1/4 cup raisins

For the Crumb Topping

2 tbsp. flour
2 tbsp. quick oats
2 tbsp. brown sugar
1 tsp. ground cinnamon
1 tbsp. cold butter


1. Preheat oven to 375 degrees. Place muffin paper in tins or grease muffin tins. In a bowl, combine the flour, sugar, baking powder, cinnamon and salt. Set aside.

2. In a small bowl, combine the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in the apple and raisins. Evenly divide the batter. Fill the muffin cups about two-thirds full with batter.

3. For topping, in a small bowl, combine the flour, oats, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.