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Recipe
Altamont Orchards Apple Oatmeal Muffins Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 994g | |
| Calories 3786 | |
| Calories from Fat 1970 | 52% |
| Total Fat 222.99g | 279% |
| Saturated Fat 18.03g | 72% |
| Trans Fat 5.62g | |
| Cholesterol 10mg | 3% |
| Sodium 2100mg | 88% |
| Potassium 1135mg | 32% |
| Total Carbs 422.62g | 113% |
| Dietary Fiber 9.5g | 32% |
| Sugars 215.07g | 143% |
| Protein 34.27g | 55% |
Ingredients Convert Measures
- 2 c. Unbleached all-purpose flour
- 1 c. Quick (not instant) oatmeal
- 2 tsp Grnd cinnamon
- 2 tsp Baking pwdr
- 1/2 tsp Baking soda, sieved
- 1/2 tsp Salt
- 1 c. Peeled, coredc, minced apple (1 large apple)
- 1 c. Buttermilk
- 1 c. Vegetable oil
- 1/2 c. Maple syrup
- 1/2 c. Packed light brown sugar
- 1 lrg Egg
Directions
- How about another muffin recipe Also from Muffins A to Z by Marie Simmons:
- These light, tender muffins remind me of my childhood breakfast of oatmeal sprkinled with cinnamon and sweetened with a stream of maple syrup. I added minced apple and named them for Altamont Orchards where evey October, I conduct cooking demonstrations and cookbook signings at an apple festival
- Preheat the oven to 400 degrees F. Light butter 12 muffin c. or possibly coat with nonstick cooking spray.
- Combine the flour, oatmeal, cinnamon, baking pwdr, baking soda and salt in a large bowl; stir till well blended. Add in the apple; toss to coat.
- In a separate bowl, whisk together the buttermilk, oil, maple syrup, brown sugar and egg. Add in to the dry ingredients and fold just till proportionately moistened. Don't overmix.
- Divide the batter proportionately among the muffin c.. Bake till the tops are golden brown and a toothpick inserted in the centers comes out clean, 20 to 22 min.
- Cold on a wire rack before removing from the pan.
- Makes 12 large muffins
