Cinnamon Raisin Apple Oat Muffin
Do you ever repurpose your recipes according to what you have on hand? I do. This is from my oat cookie recipe. I love my no fuss recipes. I also like using more wholesome natural ingredients. My family isn't big on things that are too sweet so I have adapted my recipes to bring down sugar and so doing that we taste more of the main ingredients. These are not the same texture as a regular muffin. They have more of that oat flavor. Hope you enjoy!
Cinnamon Raisin Apple Oat Muffin
Do you ever repurpose your recipes according to what you have on hand? I do. This is from my oat cookie recipe. I love my no fuss recipes. I also like using more wholesome natural ingredients. My family isn't big on things that are too sweet so I have adapted my recipes to bring down sugar and so doing that we taste more of the main ingredients. These are not the same texture as a regular muffin. They have more of that oat flavor. Hope you enjoy!
Cooking Instructions
- 1
Preheat oven to 350 degrees.
- 2
In a large skillet on medium low heat, add your oats. Gently stir until you smell that oaty nut aroma coming from the oats. Be careful to just lightly toast them. It helps bring out a more nutty flavor. Cool oats out of pan before adding in other dry ingredients.
- 3
Mix all dry ingredients in a mixing bowl.
- 4
Beat egg and add your wet ingredients in with the egg. Mix well.
- 5
Now gently mix your wet and dry ingredients together until just incorporated.
- 6
In a silicone muffin pan add your dough until 3/4 full. These muffins do not rise.
- 7
Bake for 18 minutes or until edges just start to turn golden brown.
- 8
Remove to cool and you can add your second batch of six. This recipe yields 18 regular muffin sized portions. (You can use a metal tin with muffin paper or lightly grease tin muffin holder).
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