stuffing muffins

• dark raisins or 2/3 cup golden raisin↗2⁄3 cup

  or a mixture of both

• nonfat milk↗1 3⁄4 cups
• olive oil or 2 tablespoons walnut oil↗2 tablespoons
• finely diced tart green apple1⁄2 cup

  we used about 1/2 a Granny Smith

• finely chopped walnuts1⁄2 cup
• applesauce, unsweetened↗1⁄3 cup
• dried Italian herb seasoning↗2 teaspoons
• minced onions2 tablespoons
• sugar↗1 tablespoon
• salt↗1 1⁄2 teaspoons
• black pepper↗1⁄8 teaspoon
• all-purpose flour↗2 1⁄2 cups
• baking powder↗5 teaspoons

Step-by-step instructions

1. 1

   In a small bowl, cover the raisins with water and let sit 1 minute, then drain.

2. 2

   Allow raisins to stand for 30 minutes to absorb the moisture that remains on their skins.

3. 3

   Preheat the oven to 400 degrees.

4. 4

   Grease standard muffin tins, line them with cupcake papers or spray them with nonstick cooking spray.

5. 5

   In a medium bowl, whisk together the milk, oil, apple, applesauce, walnuts, herbs, onion, sugar, salt and pepper.

6. 6

   Combine the flour and baking powder and sift together.

7. 7

   Add the flour mixture and raisins to the milk mixture and stir with a fork until the batter is blended.

8. 8

   Spoon batter into prepared muffin tins, filling each cup almost full.

9. 9

   Bake for 25 to 30 minutes or until a toothpick inserted in the center of the muffin comes out clean.

10. 10

    Remove from the tins and transfer the muffins to a rack to cool slightly.

11. 11

    Serve warm.

12. 12

    Makes 12 muffins.