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!

Rating:
☆☆☆☆☆ 0 votes
Comments:
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

Step-By-Step

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