Autumn Oatmeal Muffins
- Ready In:
- 35mins
- Ingredients:
- 15
- Yields:
-
18 muffins
ingredients
- 2 cups quick oats
- 1 cup whole wheat flour
- 1 cup unbleached flour
- 3⁄4 cup sucanat or 3/4 cup brown sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ginger
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄4 teaspoon clove
- 2 cups low-fat milk
- 2 eggs, beaten
- 1⁄4 cup unsweetened applesauce
- 2 tablespoons olive oil
- 1 cup dried currant (optional)
directions
- Stir together dry ingredients.
- Make well in center; add milk, eggs, applesauce, oil, and currants (if using) and stir to combine.
- Spoon into greased muffin cups and bake at 375 degrees for 15-25 minutes, until muffins test done.
- Remove from pan and cool on rack.
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Reviews
-
I made a few changes and got very good muffins, tasty, moist and filling : I used all whole-wheat flour (2 cups), 2 tsp cinnamon, threw in 2 big chopped Cortland apples (in step 2). Since I only had one egg left in the fridge, I used 1 heaping tbsp ground flaxseeds mixed with 1 tbsp water as a substitute for the 2nd egg. I made 12 very big muffins and baked them for 25 minutes, which was perfect. Thanks for posting!
RECIPE SUBMITTED BY
A Messy Cook
United States
My most important characteristic is this: I am a child of God through the gracious work of Jesus Christ!
I love to be with my family and friends. Interests? Writing, reading, cooking, dancing, teaching, splashing in puddles...I am an English teacher, wannabe children's author, and a bit of a health nut...and I can't stand high pitched squeaky noises.