These easily qualify as breakfast. Stuff with fruit and oatmeal, they’re hearty and not overly sweet. Even with the icing and sprinkles the guys demand.

I usually make a double batch — one for now, one for the freezer.

This is a rare recipe that was egg-free to begin with — it’s always nice when you don’t have to go through conversion trial and error. Possibly because it’s egg-free, the muffin rises only about two inches. It’s actually the perfect size for the guys.

Oat, Apple and Raisin Muffins

• 1c. raisins — Big Guy won’t eat raisins, so I use extra apple instead
• 1 c. chopped apple — I grate it instead, and use a cup and a half.
• 1/4 c. oil
• 3/4 c. milk
• 1/3 c. sugar
• 1 c. all-purpose flour
• 1 c. quick oats
• 2 tsp. baking powder
• 1/2 tsp. salt
• 2 tsp. cinnamon
• 1 tsp. nutmeg — I use just the cinnamon
• 1/4 tsp. allspice

Combine raisins, apple, oil, milk and sugar in a medium mixing bowl. Stir dry ingredients in a separate bowl. Stir the two together until just combine. Divide into 12 greased or lined muffin cups. Bake at 400 degrees for 20 minutes.

Guys review:

• Big Guy: Loves them, especially after he helped make them this week.
• Little Guy: Would rather eat just the icing.

Copyright 2008 Debra Legg. All rights reserved.

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