|Apple and Spice Oatmeal Muffins.|
Apple and Spice Oatmeal MuffinsThese Apple and Spice Oatmeal Muffins are written for regular all purpose flour, but they originated 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.
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 think that adding in 2 teaspoons of baking powder might help with that if you're using the baking mix version.
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Adapted from a Weight Watchers cookbook.
Recipe: Apple and Spice Oatmeal Muffins©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 25 min | Yield: About 12 muffins
- 1-1/2 cups of all purpose flour
- 3/4 cup of quick cooking oatmeal
- 1 tablespoon of baking powder
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3/4 cup milk
- 1 large egg
- 1/2 cup of light brown sugar, packed
- 1/4 cup unsalted butter, softened at room temperature
- 2 small apples, peeled, cored and chopped small
- 1/2 cup raisins
Preheat oven to 375 degrees F. Prepare a 12-cup muffin pan with non-stick cooking spray or use liners; set aside. In a large bowl, whisk together the flour, oatmeal, baking powder, salt, and spices until well mixed. Set aside.
In a separate bowl, blend together the milk, egg, brown sugar and butter. Fold in the apples; add mixture to the dry mix and stir gently to combine. Fold in the raisins. Spoon batter evenly between the muffin cups and bake at 375 degrees F 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 wire rack to finish cooling.
Cook's Note: I used Granny Smith apples. To substitute baking mix, use 1-1/2 cups baking mix with 2 teaspoons of baking powder. I used Bisquick baking mix.
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©Deep South Dish
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