Oat and Apple Muffins

Garrison Wayne

By
@TheOrganizedChef

Muffins are king at my breakfast table. These are by far one of the best recipes I have conjured up over the years. They are sturdy and don't fall apart. The oil and applesauce yield a moist crumb. The touch of cinnamon is just right. The use of golden or crimson raisins is important, as they are much milder and better flavored than the regular black ones. I use pecans from Trader Joe's that are pre-roasted and chopped for baking....that makes it a lot easier. You could substitute walnuts, but I have to say that I really like the pecans. The whiskey is a secret flavor enhancer. Enjoy!


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Serves:

12 muffins

Prep:

20 Min

Cook:

20 Min

Method:

Bake

Ingredients

1 1/4 c
all purpose flour
2 1/4 tsp
baking powder
1/3 c
white sugar
1/3 c
dark brown sugar
1/3 c
cooking oil
2/3 c
unsweetened applesauce
1 large
egg
2 Tbsp
whiskey
1/2 tsp
kosher salt
1 tsp
cinnamon
3/4 c
old fashioned oats
1/3 c
golden or crimson raisins
1/3 c
chopped dry roasted pecans

Directions Step-By-Step

1
Preheat conventional oven to 375 degrees. (350 degrees for convection).
2
Butter or grease a muffin pan.
3
Measure flour and baking soda in a bowl. Mix well. Set aside.
4
Measure the remaining ingredients in a large bowl and stir to mix. Let sit for a few minutes.
5
Add the reserved flour and stir just until mixed. Do not over mix.
6
Divide batter to fill the muffin cups about 3/4 or more full.
7
Bake for about 18 minutes or until test with a pick.
8
Cool on rack a couple of minutes and then release from pan and continue to cool on rack.
9
These are really good served warm after about 15 or 20 minutes. Pass the butter and honey. Store any leftovers in airtight container.