Apple and Spice Oatmeal Muffins

These Apple and Spice Oatmeal Muffins came from an effort to use up some more of the Bisquick baking mix I had purchased to make the Sausage Cheese Balls over the holidays, and also to work on dwindling down more of that fruit that I still have leftover from the Christmas Mixed Fruit box I also purchased.

The original recipe I based this off of, called for flour plus a tablespoon of baking powder. Me, not being a regular connoisseur of baking mix, had no idea how to make the adjustment, so I chose not to add any additional baking powder to the Bisquick and see what the results would be.

Well, I am happy to report that these muffins are just super delicious with just the right touch of sweetness and spice - it was almost like eating a slice of apple pie! They are very moist and tender thanks to the apples, but did not have much of a rise, so I'm wondering if adding in just a bit of extra baking powder might help with that. I'll give that a try next time I make them.

Check out those vintage 70s plates in this picture. Yes, I have owned them since the 70s. Yes, I still use them every day. What can I say? I'm a vintage kinda gal I guess.

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Apple and Spice Oatmeal Muffins
From the Kitchen of Deep South Dish

1-1/2 cups of original Bisquick baking mix
3/4 cup of Quaker Old Fashioned oatmeal
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3/4 cup fat free milk
1 large egg
1/2 cup light brown sugar, packed
1/4 cup unsalted butter, softened at room temperature
2 small Granny Smith apples, peeled, cored and chunked
1/2 cup raisins

Preheat oven to 375 degrees. Prepare a 12-cup muffin pan with non-stick cooking spray or use liners; set aside.

In a large bowl, whisk together the baking mix, oatmeal, salt, and spices until well mixed. Set aside.

In a food processor, add the milk, egg, brown sugar and butter; process until blended. Add the apples and pulse just until apples are coarsely chopped, but not pureed. Add this mixture to the dry mix and stir to combine. Fold in the raisins. Spoon batter evenly between the muffin cups and bake at 375 degrees for 20 to 25 minutes or until lightly browned and toothpick inserted into the center of comes out clean.

Cool in pan for 5 minutes and transfer to a cooling rack to finish cooling.

Source: http://deepsouthdish.com

Adapted from a Weight Watchers recipe
4 Weight Watcher points per muffin.

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