8 months ago
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. Here’s the recipe:
- Heat oven to 375 F. Line a 12-cup muffin tin with liners and set aside.
- In a medium bowl, stir together 1 ¼ cups old-fashioned rolled oats, 1 ¼ cups unsweetened applesauce, ½ cup milk, ⅓ cup granulated sugar, 1 large egg, 4 Tbsp melted unsalted butter and 1 tsp vanilla extract.
- In a large bowl, mix together 1 cup whole wheat flour, 1 tsp ground cinnamon, 1 tsp baking powder, ¾ tsp baking soda, ¼ tsp kosher salt and ½ cup 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.
