Tender muffins made with flour and oatmeal, cinnamon, nutmeg and ginger, and fresh chopped apples.
Apple and Spice Oatmeal Muffins
A tender basic muffin made with oatmeal, apples and apple pie spices.I'm interrupting the post here to remind you that this is a blog, not just a "recipe site," and yes, there is a difference! I want to first thank all of you who have supported my work over the years, but if you aren't interested in the chit chat, info, photos, tips and such in a post, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!Here's how to make my Apple and Spice Oatmeal Muffins.
Preheat oven to 375 degrees F. Butter a 12-cup muffin pan or spray with non-stick cooking spray; set aside.
In a large bowl, whisk together the flour, oatmeal, baking soda and baking powder, salt, and spices until well mixed. Set aside.
In a separate bowl, cream the butter.
Add the brown sugar and blend together.
Beat in the egg.
Until fully incorporated.
Add the milk.
I'm using this handy dandy gadget to peel the apples.
It's a great, quick tool when you have several apples to peel, it's easy to clean and works best on the average to smaller apples, rather than the larger one, like Honeycrisp. I'm using Gala here, one of my favorites.
I use an apple slicer to section them and then use a hand chopper to chop them up pretty fine.
Add the apples to the dry ingredients.
Gently stir in.
Add raisins, if using, and toss.
Add the wet ingredients to the dry.
Stir gently to combine.
Spoon batter evenly between the muffin cups and bake at 375 degrees F for 20 to 25 minutes or until lightly browned and a toothpick inserted into the center of comes out clean.
Cool in pan for 5 minutes; transfer muffins to a wire rack to finish cooling and serve!
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