Oat & Apple Muffins
These muffins perform a special magic trick: they’re hearty and filling, with good-for-you oats and applesauce and very little sugar, yet they taste like a special breakfast treat. There will be no twisting of arms to get kids to eat a substantial breakfast! The young at heart love them, too: they’re chewy and toothsome and taste like a perfect combination of nostalgia and optimism.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Oat & Apple Muffins
Prep Time10 Minutes
Servings12
Cook Time20 Minutes
Ingredients
1 1/4 cups old-fashioned rolled oats
1 1/4 cups unsweetened applesauce
1/2 cup milk
1/3 cup granulated sugar
1 large egg
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 cup whole wheat flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon Kosher salt
1/2 cup raisins
Directions
- Heat oven to 375 F. Line a 12-cup muffin tin with liners and set aside.
- In a medium bowl, stir together old-fashioned rolled oats, applesauce, milk, granulated sugar, egg, melted butter and vanilla extract.
- In a large bowl, mix together whole wheat flour, ground cinnamon, baking powder, baking soda, kosher salt and raisins. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until just combined, being careful not to overmix.
- Evenly spoon the batter into the muffin cups. Bake for 15 to 20 minutes or until the muffins have risen about 1 inch over the top of the muffin tin and a toothpick inserted in the center comes out clean. Overbaked muffins will be dry.
- Transfer the muffins to a cooling rack and cool completely. Store in an airtight container for up to three days.
Makes 1 dozen muffins.
10 minutes
Prep Time
20 minutes
Cook Time
12
Servings
Directions
- Heat oven to 375 F. Line a 12-cup muffin tin with liners and set aside.
- In a medium bowl, stir together old-fashioned rolled oats, applesauce, milk, granulated sugar, egg, melted butter and vanilla extract.
- In a large bowl, mix together whole wheat flour, ground cinnamon, baking powder, baking soda, kosher salt and raisins. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until just combined, being careful not to overmix.
- Evenly spoon the batter into the muffin cups. Bake for 15 to 20 minutes or until the muffins have risen about 1 inch over the top of the muffin tin and a toothpick inserted in the center comes out clean. Overbaked muffins will be dry.
- Transfer the muffins to a cooling rack and cool completely. Store in an airtight container for up to three days.
Makes 1 dozen muffins.