"Here's a muffin packed with antioxidants in the apples, cranberries and nuts, fiber in the oats and even cinnamon to cut blood sugar. All benefit your cardiovascular system." — USA WEEKEND columnist Jean Carper
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fat free half-and-half
canola or olive oil
Splenda or sugar
apple, peeled and chopped
dried cranberries or raisins
whole wheat flour
I have modified this recipe and made it quite a few times. I omit the walnuts but add extra fruit - 1/3 cup each of chopped prunes, craisins, apricots and raisins, and one tablespoon of sunflower seeds. I use regular rolled oats, 1/4 cup of oil (instead of the stated measure). Also, I grate the apple rather than chop it and this makes the mixture much more moist.
I bake in an 10 cup bar muffin tray (instead of the round ones)for around 20 minutes. The result is a golden brown, flavoursome, substantial and very filling jumbo muffin that we use as a breakfast alternative - on busy days we eat in the car on the way to work.
PS. I have also used smaller round muffin moulds and have gotten about 15.
I was delighted to see this recipe in the sunday daily news. It had all ingredients that I like. I am wondering if something was missing since it was such a heavy consistency and didn't rise at all nor taste good. I read the recipe over twice to be sure I had included all the ingredients and everything was as listed. It was a great disappointment and waste of many expensive ingredients. Please help.
I made "muffin-tops" out of this recipe- just plopped 2tb onto a cookie sheet and baked at 350 for 14 min. I used skim milk instead of 1/2&1/2, white flour instead of wheat, and omitted the nuts. They are absolutely delicious! Not dry- (wheat flour is very dry and dense- haven't figured out a way to make it taste good yet) Very yummy!
Definately have the oven at 350, not 450! These are yummy muffins! I didn't have half/half (nor did I want the calories) so I used fat-free evaporated milk. I omitted the cranberries and nuts since the family doesn't care for them. Didn't have quick oats, so I ground 1 cup of regular oats in the blender to make a flour. I also made one recipe with Splenda and one with sugar. My husband did not care for the aftertaste of the Splenda muffins, and with only a 1/3 cup of sugar, this doesn't add much sugar per muffin. I will stick to this next time. I shredded the apple, as well. Very moist, yummy and good-as well as healthy!
Pretty good muffin for a healthier muffin. Used applesauce rather than apple, milk (less of due to applesauce), and regular oats (soaked in liquid ingredients while measuring dry ingredients and spraying pans).
I used Fuji apples,as they are much more moist, also used a shake of real maple syrup. Everyone rated them a 10
One of these makes a filling, easy to grab breakfast. I add wheat germ for added fiber and prefer to heat the muffin by wrapping in a paper towel and put in microwave for 20 seconds.
A great healthy muffin that is a keeper! I didn't have half & half, so substituted buttermilk. I didn't find them dry - maybe because I tried not to overbake. Will make these again.
* Percent Daily Values are based on a 2,000 calorie diet.
Oatmeal Apple Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 73
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