Sunday, March 30, 2014

Apple Nut Oatmeal Muffins

So several people have asked me since I began the Modern Southern Cook for a muffin recipe that reduces the oil and fat without bananas. Of course. the reasonable substitute is apple sauce. This recipe uses apple sauce both as a substitute for oil as well as a flavoring ingredient. The addition of oats also adds a great texture to the muffin. For an added benefit, while these tender, delicious muffins are in the oven, your house will smell of apple pie, which is never a bad thing! Give these muffins a try; they are absolutely so moist that you would never guess they are a lighter version of something so hearty.

1 1/2 Cups All Purpose Flour
1/2 Cup Oats
2 teaspoons Baking Powder
1 teaspoon Cinnamon
1/2 teaspoon Ginger
1/2 Cup Light Brown Sugar
1 pinch Salt
1/2 Cup Milk
1 Cup Cinnamon Apple Sauce
1 Egg
1 teaspoon Vanilla
FOR THE TOPPING
1/4 Cup Chopped Pecans
2 Tablespoons Light Brown Sugar
Yield: 6 Jumbo Muffins
1. Preheat the oven to 350 degrees. Coat the muffin pan with non-stick cooking spray.
2. In a large mixing bowl, combine all of the dry ingredients.
3. Whisk the wet ingredients together in a large measuring cup.
4. Slowly stir the wet ingredients into the dry until just combined. The batter will be thick.
5. Evenly distribute the batter into the prepared muffin pan.
6. Combine the topping ingredients and sprinkle over the top of the batter.
7. Bake for 40 minutes or until golden and the spring back to the touch. You can test with a toothpick for doneness if you are not sure.
8. Remove from the oven and carefully run a knife around the edges of the muffins. Allow to cool for 5 minutes before inverting from the pan.

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