Apple Raisin Oat Muffins
Muffins are one of many traditional breakfast quickbreads; unlike biscuits, muffins usually contain some form of fruit or other garnish. These muffins are especially healthy because they are made with whole wheat flour and oats. See the notes at the bottom of the recipe for ideas about how to customize this muffin recipe to your own tastes; the basic proportions should work for any flavor of oat muffin.
Total Time
45 minutes
Servings
18–21
Component 1
Whole wheat flour 1½ cup (360 mL) 180 g 100%
Rolled oats 1½ cup (360 mL) 121.5 g 67.5%
Baking powder 1 Tbsp (15 mL) 13.8 g 7.67%
Baking soda ½ tsp (2.5 mL) 2.3 g 1.28%
Granulated sugar ¼ cup (60 mL) 50 g 27.78%
Brown sugar ¼ cup (60 mL) 55 g 30.56%
Whole egg 1 ea. 50 g 27.78%
Milk, whole or 2% 1 cup (240 mL) 244 g 135.56%
Vegetable oil (your favorite is fine) ⅓ cup (80 mL) 71.94 g 39.97%
Grated apple (Granny Smith is an excellent choice) 2 cup (480 mL) 372 g 206.67%
Cinnamon 2 tsp (10 mL) 5.2 g 2.89%
Nutmeg ½ tsp (2.5 mL) 1.1 g 0.61%
Salt ½ tsp (2.5 mL) 3 g 1.67%
Vanilla extract 1 tsp (5 mL) 4.2 g 2.33%
Raisins ¼ cup (60 mL) 36.25 g 20.14%
Total (optional) 1210.29 g 672.38%
Preheat oven to 425°F (220°C).
Grease muffin pans with cold butter, shortening, or pan spray.
In a large bowl, thoroughly combine flour, oats, baking powder and baking soda.
In a smaller bowl, thoroughly combine eggs, sugar, milk, oil, apple, cinnamon, nutmeg, salt, vanilla and raisins.
Add wet ingredients to the dry ingredients and mix with bare hands until just combined. Do not overmix!
Fill muffin cups about three-quarters full, then place on oven's upper rack and turn the oven down to 375°F (190°C).
Rotate muffin pans 180° after 10 minutes; check for doneness after 15 minutes. Muffins usually take 20 to 25 minutes to cook completely.
10 minutes
Allow to cool briefly (2–5 minutes) before removing from pan.
2–5 minutes
- •Try using carrot instead of apple, or dried cranberries or other dried fruit instead of the raisins.