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Cinnamon, raisin, & apple muffins (allergy-free)

Categories: Allergy-Free, Kid-friendly, Snacks, Sweet
Type: Breakfast

With egg-free, dairy-free, and gluten-free versions, this muffin recipe is a true allergy-free treat.

Prep Time: 8M

Cooking Time: 20M

Serves: makes 12 muffins


Egg & nut free

  • 2 cups all-purpose flour
  • pinch of salt
  • 1 tbsp baking powder
  • 1 tsp ground cinnamon
  • 3 tbsp soft brown sugar
  • 3 tbsp butter or margarine, melted
  • 2 apples, unpeeled and grated
  • 1/3 cup raisins
  • 3/4 cup milk
  • raw sugar to sprinkle (optional)

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  1. Line 12 sections of a muffin pan with average-sized paper muffin cups or butter the pan well. Preheat the oven to 400° F.
  2. Sift the flour, salt, baking powder, and cinnamon into a bowl.
  3. Add the remaining ingredients and mix well. You will have a thick wet dough.
  4. Spoon into the prepared sections (they should be full). Bake in the oven until risen, pale golden, and firm to the touch, about 20 minutes.
  5. Transfer to a wire rack to cool. Pictured here
  • These muffins keep well for a few days in an airtight container and can also be frozen.


Dairy free also egg & nut free: Follow the recipe for Egg & nut free, but substitute dairy-free spread for the butter or ordinary margarine and soy, rice, or oat milk for the cow's milk.

Gluten free also egg & nut free: Follow the recipe for Egg & nut free, but substitute gluten-free all-purpose flour for the ordinary flour and make sure the baking powder is gluten free too. Add an extra 4 tablespoons of milk in step 3.

excerpted from:

Excerpted from Allergy-Free Cookbook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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