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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/3 | cup (8 fl oz) | Agave syrup | 1/4 | cup | Peanut butter, smooth style, without salt | 1/4 | cup, chopped | walnut halves, roughly chopped | 1/4 | cup, packed | raisins (chopped) | 1 | teaspoon | cinnamon, ground | 1 | cup, quartered or chopped | apple, diced | 1.5 | cups | wheat flour, wholewheat pastry | 2 | teaspoons | Rumford Aluminum Free Baking Powder | 2/3 | cup | buttermilk | 2/3 | cup (8 fl oz) | Agave syrup | 1/4 | cup | applesauce, unsweetened | 1 | large | egg | 1 | large | egg white | 1 | teaspoon | vanilla extract | 1/4 | cup | olive oil, extra virgin |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 350º. Grease cupcake pans with olive oil. | | 2 | Combine apples, agave nectar, peanut butter, walnuts, raisins, and cinnamon. Put tablespoon of mixture in each cup. | | 3 | Whisk together dry ingredients (flour, baking powder) in small bowl. Set aside. | | 4 | In medium bowl whisk together wet ingredients (buttermilk, agave, water, apple sauce, egg, egg white and vanilla). | | 5 | Mix dry ingredients into wet. Fold in olive oil. | | 6 | Fill cups evenly. Bake 15-18 minutes. Let cool in pans 5 minutes. Loose edges and flip onto wax paper. Finish cooling on wire rack. |
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