Kids and Allergies Sweet Treat Friday: Apple muffins
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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