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Food
Stuffin' Muffins

Here's one way to end the argument over whether to cook the stuffing in the bird or on the side: Think muffins. They're loaded with fruits (apples and raisins), walnuts, onion and lots of seasoning, without the bread. They also go well with eggs and sausages at brunch. -- Betsy Kline, Thursday Food copy editor.

2/3 cup dark or golden raisins (or a mixture of both)
1 3/4 cups nonfat milk
2 tablespoons olive oil or walnut oil
1/2 cup finely diced tart green apple (we used about 1/2 a Granny Smith)
1/2 cup finely chopped walnuts
1/3 cup applesauce, unsweetened
2 teaspoons dried Italian herb seasoning
2 tablespoons minced onion
1 tablespoon sugar
1 1/2 teaspoons salt
1/8 teaspoon black pepper
2 1/2 cups all-purpose flour
5 teaspoons baking powder (yes, 5 teaspoons)

In a small bowl, cover the raisins with water and let sit 1 minute, then drain. Allow raisins to stand for 30 minutes to absorb the moisture that remains on their skins.

Preheat the oven to 400 degrees. Grease standard muffin tins, line them with cupcake papers or spray them with nonstick cooking spray.

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

Combine the flour and baking powder and sift together. Add the flour mixture and raisins to the milk mixture and stir with a fork until the batter is blended.

Spoon batter into prepared muffin tins, filling each cup almost full. Bake for 25 to 30 minutes or until a toothpick inserted in the center of the muffin comes out clean. Remove from the tins and transfer the muffins to a rack to cool slightly. Serve warm. Makes 12 muffins.

Walnut Marketing Board

Monday, November 19, 2001

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