Apple Raisin Walnut Muffins (Eggless)

HAPPY NEW YEAR TO ALL MY BELOVED READERS.
The Holiday Season......This is the time of the year when baking is at an all-time high. It is not surprising because baked goodies taste delectable. Homemade baked treats are a good gift idea. Baking gets you being creative. It's fun and it is such a good hobby for a number of reasons. So, last week the baking bug bit me too. But, I did some low profile baking. Made some Apple Raisin Walnut Muffins. The highlight of this trial was that it was an eggless muffin recipe. I have never tried baking cakes or muffins without eggs, so, I was a little sceptical about the outcome. But, it was a big success story and the muffins were so moist too. And so, if you ask me if I would bake this eggless muffin again.......................Yes, definitely. It is a very easy recipe and I would recommend it to a beginner as well. Prep time - 10 mins.

The recipe is adapted from Paula Deen's Apple Raisin Muffin recipe.

I spiked the recipe by adding walnuts and a dash of rum. My recipe is provided below.
Ingredients (makes 10 muffins)

• 1/3 cup water


• 1 cup sugar


• 1 cup grated apple


• 1/4 cup raisin


• 1/2 cup (1 stick/ 115 gms) butter


• 1-1/2 teaspoons ground cinnamon


• 3/4 teaspoons freshly grated nutmeg


• 1/2 teaspoon ground cloves


• 1/2 cup chopped walnuts


• 1 teaspoon baking soda


• 1-3/4 cups all-purpose flour


• 1/8 tspn salt


• 1 tspn vanilla extract


• 1 tspn rum

Directions

• Preheat the oven to 350 degrees F (180 degrees C) .


• Combine the water, sugar, apples, raisins, butter, cinnamon, nutmeg, and cloves in a saucepan; bring to a boil. Remove the pan from the heat and cool completely.


• Add vanilla extract and rum.


• In a large bowl, stir the nuts, salt and baking soda into the flour.


• Add the cooled mixture to the bowl, and stir until blended.


• Fill greased or parchment lined miniature muffin tins with batter to the top. Bake for 15-20 minutes.

Luv 'n' luc'

Smitha