Apple Butter Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
Adapted from EatingWell magazine.
  • 1/2 cup (80 g) golden raisins
  • 3/4 cup (96 g) whole-wheat flour
  • 3/4 cup (90 g) unbleached all-purpose flour
  • 3/4 cup (70 g) oat bran or wheat bran
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup (120 ml) low-fat milk
  • 1/2 cup (120 ml) apple butter
  • 1/2 cup (55 g) packed light brown sugar
  • 1/4 cup (60 ml) sunflower or canola oil
  • 3 tablespoons molasses
  • 1 Gala apple, grated
  1. Preheat oven to 375°F/190° C. Put the raisins in the small bowl and cover with hot water. Set aside for about 15 minutes.
  2. In the large mixing bowl, whisk the whole-wheat flour, all-purpose flour, bran, baking powder, salt and cinnamon.
  3. In the medium bowl, whisk the egg, milk, apple butter, brown sugar, oil, and molasses until blended. Make a well in the dry ingredients and pour in the wet ingredients. Drain the raisins and add them and the grated apple to the bowl. Stir just until combined, but don’t over mix. Divide the batter evenly in the prepared muffin pan. Each cup will be full.
  4. Bake the muffins in the preheated oven until the tops spring back when touched lightly, about 18 to 22 minutes. Let cool in the pan for 5 minutes, then loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.
More Information

small bowl
large mixing bowl
medium bowl
muffin tin, lined with muffin papers and lightly coated with cooking spray

Recipe Notes:

I find that whole grain muffins tend to stick to the tin and the papers, so I lightly spritz the muffin papers with cooking spray, and they release more easily.
Recipe by Andrea Meyers at