Apple Cinnamon Raisin Muffins
“A mistake that makes you humble is better than an achievement that makes you arrogant”
The first time I made these, I messed up. Yup, it happens to everyone. I wasn’t careful enough when writing out the recipe, and I failed to add enough wet ingredients. The muffins turned out okay, but were more stiff than fluffy and certainly not deliciously moist.
I was initially a bit frustrated (I was so excited to eat one), but I tried to roll with the punches. So, I adjusted the recipe a bit and whipped up a new batch later. They turned out delightful! The apple cinnamon-goodness I had hoped for the first time was definitely there 🙂
It was a great reminder that not everything is going to work out as planned, and that is okay. It’s how you react to things going wrong, or even just different, that builds character. In my eyes, looking at the bright side is always a good option when something doesn’t go as you initially hope, and one positive takeaway is humility.
In the case of the muffins, I just wasted a few ingredients, which is extremely minor compared to many of life’s difficulties. However, the oops reminded me that messing up is just part of being human, and learning from failure is vital to moving forward and creating greater success. I’ll definitely be more careful with the ratios next time!
Anyway, I seriously think apples + cinnamon + raisins is a breakfast match made in heaven. Perfectly fit for oats, toast, and of course, these muffins, it’s a dynamic trio that won’t disappoint!
Ingredients Directions Preheat oven to 400 degrees Fahrenheit. Line a standard muffin tin with 10 paper liners. Fill remaining cups halfway with water. Whisk together flour, sugar, baking powder, cinnamon, and salt in mixing bowl. Add vegetable oil, Greek yogurt, egg, and vanilla to a measuring jug, then fill to the 1 cup line with milk. Mix wet ingredients into dry mixture until just combined. Stir in apples and raisins. Divide batter evenly between baking cups. Sprinkle turbinado sugar on top, if desired. Bake for about 20 minutes, until a toothpick comes out clean. Immediately transfer to a cooling rack. Enjoy or freeze for later! Preheat oven to 400 degrees Fahrenheit. Line a standard muffin tin with 10 paper liners. Fill remaining cups halfway with water. Whisk together flour, sugar, baking powder, cinnamon, and salt in mixing bowl. Add vegetable oil, Greek yogurt, egg, and vanilla to a measuring jug, then fill to the 1 cup line with milk. Mix wet ingredients into dry mixture until just combined. Stir in apples and raisins. Divide batter evenly between baking cups. Sprinkle turbinado sugar on top, if desired. Bake for about 20 minutes, until a toothpick comes out clean. Immediately transfer to a cooling rack. Enjoy or freeze for later!
Ingredients
Directions
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