A fruity and delicious breakfast! Make ahead, and serve on those busy mornings before school!
One thing I always look forward to in the fall is.... apples! I planted a Honey Crisp apple tree in our yard last year, and we already had apples this year! They tasted amazing and it makes me so excited for our own apples in the years to come. My Dad's apple tree is an early harvest compared to most. His apples start dropping off the tree in mid August, so I had to get creative and mastermind some new apple recipe ideas!
I really love the versatility of muffins! Any fruit in the kitchen pretty much works and with the apples and raspberries on hand, I decided to try out that combo! We LOVED these two fruits together! The chunks of apple were delicious, and the pieces of raspberry added a delicious pop of flavor. We really do love muffins as a weekday breakfast. They are so easy to whip up on a Sunday evening and have ready for the next couple mornings.
What are your favorite muffin flavors?
Apple and Raspberry Muffins
Ingredients (12 muffins)
Preheat oven to 400 degrees.
Place paper muffin cups in muffin pan.
In a bowl, combine flour, sugar, salt and baking powder. In a separate bowl, beat egg slightly with a fork. Add the milk and oil to egg and mix to combine.
Add the liquid mixture to the dry mixture and stir just enough for batter to combine. Then stir in the raspberries and apple. Do not over mix.
Fill each muffin cup about 2/3 full and bake for 20 minutes, until muffins are cooked through. Remove from oven and cool.
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