Oatmeal Apple Raisin Muffins
Wednesday, October 26th, 2005Oatmeal-Apple-Raisin Muffins
by: LeAnn R. Ralph
These muffins are not only tasty, but they’re also a good source of fiber. In recent years, health experts have come to realize that fiber is an important part of a heart-healthy diet.
Using Canola oil also increases the health benefits of these muffins.
1 egg
1 cup buttermilk (or 1 cup of milk with 1 tablespoon of lemon juice added)
1 cup oatmeal (either quick-cooking or old-fashioned oatmeal; I like to use the old-fashioned)
1/2 cup of brown sugar
1/2 cup cooking oil
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 to 1/2 teaspoon cinnamon
1 apple chopped
1/2 cup raisins
1/2 cup chopped walnuts (optional)
Pre-heat oven to 375 degrees. Chop apple and put into a mixing bowl. Add the raisins. Measure out the remaining ingredients. Stir just until the dry ingredients are moistened. Grease muffin cups and fill to 2/3 full. Bake for 20 to 25 minutes or until golden brown.
Allow to cool for 5 to 10 minutes then remove from the muffin tins. Makes 2 dozen muffins.
Hint: Instead of greasing the muffin tins, use cupcake papers. That way you won’t have to work so hard to scrub out your muffin tins.
About the Author:
LeAnn R. Ralph is the author of the books: “Christmas in Dairyland (True Stories from a Wisconsin Farm)” and “Preserve Your Family History (A Step-by-Step Guide for Writing Oral Histories).” You are invited to order a book from Rural Route 2. You also are invited to sign up for the FREE monthly newsletter, Rural Route 2 News. Visit — Rural Route 2.