Apple Ginger Muffins

Apple Ginger Muffins

Muffins:

1 C. Granny Smith apples (peeled, cored and chopped)

1 T. orange juice

1/4 C. golden raisins

1-1/2 C. all-purpose flour

2 t. baking powder

1/2 t. salt

1 T. cinnamon

1/8 t. nutmeg

1/8 t. ginger

1/8 t. cloves

3/4 C. white granulated sugar

7 T. butter, room temperature

1 large egg

3/4 cup milk

1 t. vanilla

Streusel topping:

2 T. butter, room temperature

3 T. brown sugar

1/2 C. oats

2 T. chopped pecans or walnuts (optional)

1 T. flour

Preheat oven to 350° F. Line a 1 2-cup muffin tin with paper liners (or grease and flour 12 cups)

In a small bowl, mix the apples, raisins and orange juice. Stir and set aside to soak. In a medium bowl, sift or stir together the flour, baking powder, salt, cinnamon, nutmeg, ginger and cloves. Set aside.

In large bowl with a mixer, beat the sugar and butter for two minutes. Scrape down the sides with plastic spatula. Add egg and beat the butter mixture for two more minutes. Add milk and vanilla to butter mixture; beat for one minute. Make sure to scrape down sides of the bowl. Add the flour mixture and beat for 30 seconds. Stir in the apple mixture. Spoon the batter into the 12 prepared muffin cups.

Prepare the streusel topping. In medium bowl, mix the butter, brown sugar, oats, nuts and flour together. I use my hands to make sure that the butter, flour and sugar are an even consistency A mixer will work just as well. Sprinkle streusel topping liberally over the muffins.

Bake for 19 to 22 minutes, or until a toothpick comes out clean when inserted in the center of a muffin.

Serves: 12