The first time I ate an oatmeal muffin was when we visited my husband’s grandmother over 30 years ago. She made them for breakfast for us. I really liked it after I took the first bite and I have been making them ever since. I served them for breakfast when my parents came to visit us from Hungary and they were equally impressed. I remember my mom returned to Hungary with a muffin tin so she could make these delicious muffins.
These apple oatmeal muffins are easy to make and are delicious. The oats give a nice texture and important nutrients. They are packed with raisins and nuts and infused with apple spice. I also added some grated apples to satisfy my autumn cravings and make the muffins moist. Also, because the apples made the muffins moist, I was able to remove the milk. I forgot to squeeze the juice out of the apples and didn’t add the milk … and my new recipe was born! I believe this recipe is even better than the original!
RECIPE
Serves 11 – 12 muffins
INGREDIENTS
- 1 cup wheat flour
- 1 cup old fashioned oatmeal
- 2 tsp apple cinnamon spice or cinnamon
- 1 tsp baking soda
- 2 tsp baking powder
- pinch of salt
- 1/4-1/2 cup sugar (plus more for the top)
- 1 stick (8 Tbsp) butter or coconut oil, melted
- 3 eggs, lightly whisked
- 1 tsp vanilla
- 1 cup raisins
- 1 cup walnuts, chopped
- 2 heaping cups grated apples with the liquids (any baking apples like Fuji, Granny smith, Harlson would work well)
METHOD
- Preheat oven to 350 F. Grease a muffin pan.
- In a medium bowl, whisk together the flour, oatmeal, baking soda, baking powder, salt, apple cinnamon spice. Set aside.
- In a separate bowl, cream the melted butter, vanilla, sugar and eggs. Set aside.
- Grate the apples. Set aside.
- In a large bowl, mix the flour and the butter mixture. Fold in the apples, nuts and raisins. Mix just until combined. Don’t over mix, otherwise the muffins will be tough not tender.
- Scoop the dough into a regular 11 – 12 cup muffin tin. Divide batter evenly between muffin cups. Sprinkle sugar on the top. (If there is an empty cup, fill the empty space with water).
- Let the mixture sit for 1 hour if you have time.
- Bake for 30 minutes.
- Allow the muffins to cool for 10 – 15 minutes before taking them out of the tin. Then transfer them to a wire rack and wait for 10 minutes to completely cool.
- Serve at room temperature.
- Store on the counter covered with a cloth or in an airtight container.
Enjoy!
Text, recipe and photo by Twincitiesherbs.
Twin Cities Herbs 