Apple Oat Muffins Recipe

Compiled by tamrin

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List of Recipes

1. Apple Butter Muffins

tag: apple

Yield: 12 Servings

Ingredients

Directions

Combine flour, sugar, baking powder, spices and salt; mix well. Make a well in the center. Combine egg, milk and oil; add all at once to flour mixture. Stir just until the mixture is moistened. Line muffin tins with paper cups. Spoon one rounded tablespoon of batter into each cup. Top each with one rounded teaspoon of apple butter. Fill each with remaining batter. Combine pecans with 2 tablespoons sugar and sprinkle on top of batter. Bake at 400 degrees for 20 minutes.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

2. Apple Muffins

tag: apple

Yield: 1 Dozen

Ingredients

Directions

Combine first 6 ingredients in a medium bowl.Combine milk,margarine,and egg; add egg mixture to dry ingredients,stirring just until dry ingredients are moistened.Fold in apple.Spoon batter into nonstick muffin pans coated with cooking spray,filling two-thirds full.Bake at 400 degrees for 25 minutes or until lightly browned.

Exchanges: 1 Starch 1/2 Fat

Serving size: 1 muffin

Per serving: Calories 102 Fiber 1gm Sodium 226mg Carbohydrates 17gm Cholesterol 16mg Protein 3gm Fat 3gm

From The Complete Step by Step Diabetic Cookbook

Typed by G.Major 01\06\96

Posted to MM-Recipes Digest V3 #273

Date: Sun, 6 Oct 1996 01:12:23 -0400

From: BobbieB1[at]aol.com

3. Apple and Cheddar Corn Muffins

tag: apple

Yield: 12 Servings

Ingredients

Directions

1. Preheat oven to 400 F. Line 12 muffin pan cups with paper baking cups. 2. In large bowl combine flour, cornmeal, and baking powder. Add apples, corn, cheese, sugar, cinnamon, nutmet, stirring to combine. In small bowl, beat eggs and oil; stir into flour mixture (do not overbeat...the mixture will be stiff). 3. Fill baking cups and bake in center of oven for 15 minutes. Makes 12 muffins. ONE MUFFIN= 1 1/2 F, 1/2 P, 1 B, 1/4 F, 25 Optional cal. Cherri Langley said the recipe is from Simply Light Cooking cookbook she obtained at a Weight Watchers meeting. Said cookbook was just great!

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

4. Apple Cranberry Muffins

tag: apple

Yield: 12 Servings

Ingredients

Directions

Date: Thu, 21 Mar 1996 07:30:33 -0500

From: beck4[at]pipeline.com (Eileen & Bob Holze) In medium bowl, combine 1 3/4 cups of flour, 1/4 cup sugar, the baking powder, baking soda and salt. In small bowl, combine egg, milk, applesauce and butter, mix well. Add egg mixture to flour mixture, stirring just until moistened. Batter will be lumpy. In small bowl, toss cranberries with 2 tb flour, fold into batter.

Spoon batter into 12 greased 2 1/2 inch muffin cups.

In another small bowl, combine 1/4 cup sugar and the cinnamon. Sprinkle over muffins. Bake in preheated 400 oven 20-25 mins or until wooden pick inserted in center comes out clean. Remove from pan; cool on wire rack.

Western New York Apple Growers Assn., Typed by Dale/Gail Shipp. 12/18/93.

From the MM database of Judi M. Phelps., jphelps[at]shell.portal.com, juphelps[at]delphi.com, or jphelps[at]shell.portal.com

MC-RECIPE[at]MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

5. Apple Streusel Muffins

tag: apple

Yield: 6 Servings

Ingredients

Directions

The delicious crumb topping makes these muffins taste like miniature coffee cakes. Good at tea time and also for brunch. Cool at least 1 hour before serving.

Topping

1/2 cup chopped walnuts 1/4 cup all-purpose flour 3 tablespoons granulated sugar 2 tablespoons butter, at room temperature 1/4 teaspoon ground cinnamon

Batter

1 1/2 cups all-purpose flour 1/2 cup granulated sugar 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/4 teaspoon baking soda 1/4 teaspoon salt 2 large eggs 1 cup sour cream 1/4 cup (1/2 stick) butter, melted 1 cup diced unpeeled apple, preferably a tart apple such as Granny Smith or Greenings

Heat oven to 375 F. Grease muffin cups or use foil baking cups.

Put streusel topping ingredients into a medium-size bowl. Mix with a fork, then crumble with fingers until mixture looks like chopped walnuts.

To make the muffin batter, thoroughly mix fllour, sugar, baking powder, cinnamon, allspice, baking soda, and salt in a large bowl.

Break eggs into another bowl. Add sour cream and melted butter, and whisk until well blended. Stir in diced apple.

Pour egg mixture over flour mixture and fold in just until dry ingredients are moistened.

Scoop batter into muffin cups. Top each muffin with about 2 teaspoons of the streusel topping.

Bake 20 to 25 minutes, or until browned. A toothpick inserted into the center should come out clean. Remove from pans and let cool at least 1 hour before serving.

Source: Muffins By Elizabeth Alston

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

6. Apple-Oat Muffins

tag: apple

Yield: 12 Servings

Ingredients

Directions

1. Preheat oven to 400 degrees. Prepare muffin pan.

2. In large bowl, mix first 5 ingredients. In small bowl, beat honey, milk, oil and egg until blended; stir into flour mixture just until flour is moistened (batter will be lumpy). Fold in apples.

3. Spoon batter into cups to come almost to the top of each cup. Bake 25 minutes or until toothpick inserted in center of muffin comes out clean. Immediately remove muffins from pan; serve warm or cool on wire rack. Makes 12 muffins. About 155 calories each. NOTES : I always leave the apples unpeeled but peel if you wish. You may also bake this as a quickbread in which case, use a standard loaf pan and bake for 50-60 minutes at 350-375 degrees. Pans made from ceramic, glass, black, dark or polished metals exhibit different baking characteristics. Baking times and temperatures should be adjusted accordingly.

BORENSTEIN[at]ALBANY.NET

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

7. Apple-Cheddar Muffins

tag: apple

Yield: 4 Servings

Ingredients

Directions

* You should have 12 to 15 thin slices of unpeeled red apple for this recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Preheat the oven to 400 degrees F. Cream the shortening and sugar together and add the eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, and salt in a mixing bowl, mix lightly. Gradually stir the flour mixture into the shortening mixture. In this order, add the oats cheddar and pecans, mixing well after each addition. Gradually add the milk, stirring until all the ingredients are just moistened. Grease the muffin pans and fill each cup 2/3rds full of batter. Dip the apple slices in the melted butter and then into the cinnamon-sugar. Press 1 apple slice into the top of each muffin. Sprinkle lightly with cinnamon-sugar and bake for 25 minutes in the preheated oven, or until golden brown.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcheese.zip

8. Apple Strudel Muffins

tag: apple

Yield: 12 Servings

Ingredients

Directions

Preheat oven to 400øF, prepare pans. Put flour & sugar in bowl, rub in butter until crumbly. Reserve 1/2 cup of this mixture for topping. Beat egg, add milk. Add dry mix to wet mix until just combined. Gently stir in apple & 1 Tbsp rind. Spoon into muffin tins. Add reserved crumb mix to remaining topping ingredients & sprinkle over each muffin. Bake for 20 mins or until done.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

9. Apple and Oat Bran Muffins

tag: apple

Yield: 12 Servings

Ingredients

Directions

In a med bowl stir together flour, oat bran, brown sugar, baking powder, baking soda, salt, nutmeg, and cinnamon. Set aside. In a small bowl combine buttermilk, egg whites, and oil, Add to dry ingredients; stir just till moistened. Stir in shredded apple. Store batter, tightly covered, in the refrigerator for up to 5 days. To bake, spray muffin cups with non-stick spray coating. Spoon about 1/4 cup batter into each muffin cup. Bake in a 375 deg F oven for 18-20 minutes or till a toothpick inserted near the center comes out clean. Makes 12 muffins. ************************************************************* Per serving: 124 calories, 4 g protein, 22 g carbohydrates, 3 g fat, 1 mg cholesterol, 162 mg sodium, 162 mg potassium.

Recipes culled from Better Homes and Gardens "Diet Recipe Card Library".

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlo-fat.zip

10. Apple-Pecan Muffins

tag: apple

Yield: 1 Servings

Ingredients

Directions

Preheat oven to 350 degrees. Grease 1/2-cup muffin cups. Sift all purpose flour, baking soda, ground cinnamon and salt into medium bowl. Combine sugar, oil, egg, lemon juice, vanilla and lemon peel in large bowl; whisk to blend. Mix in dry ingredients, then apples and pecans. Spoon 1/3 cup batter into each prepared muffin cup. Bake until tester inserted into centers comes out clean, about 35 minutes. Turn muffins out onto rack; cool slightly. Serve warm. (Makes about 12)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

11. Apple-Walnut Muffins

tag: apple

Yield: 12 Servings

Ingredients

Directions

Preheat oven to 350. Peel, seed, and finely chop apples. Grease 12 muffin cups or line with paper liners; set aside. Combine dry ingredients in medium bowl. Combine and add eggs, apple juice concentrate, melted butter, and vanilla; mix just until dry ingredients are moistened. Stir in apple and walnuts. Spoon batter into prepared cups, filling each cup 3/4 full. Bake 25 minutes, until golden brown. Let stand in pan on wire rack 5 minutes. Remove from pan. Serve warm or at room temperature.

Cooled muffins may be wrapped securely and frozen up to 3 months.

Nutrition information per muffin: 199 calories, 4 gm protein, 25 gm carbohydrate, 9 gm fat, 49 mg cholesterol, 183 mg sodium, 1/4 diabetic starch/bread exchange, 1-3/4 diabetic fat exchange, 1/2 diabetic fruit exchange.

Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite All-Time Recipes_ magazine From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

12. Apple Raisin Muffins

tag: apple

Yield: 15 Servings

Ingredients

Directions

Preheat oven to 400øF, prepare pans. Put the 1st three ingredients into a bowl & set aside. Put the next three ingredients into another bowl & mix well. Add the remaining ingredients plus the apple mixture & blend until just combined. Spoon into pans & bake for 15-20 mins. Makes 15.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

13. Apple-Walnut Muffins

tag: apple

Yield: 12 Servings

Ingredients

Directions

Preheat oven to 350. Peel, seed, and finely chop apples. Grease muffin cups or line with paper liners; set aside. Combine dry ingredients in medium bowl. Combine and add eggs, apple juice concentrate, melted butter, and vanilla; mix just until dry ingredients are moistened. Stir in apple and walnuts. Spoon batter into prepared cups, filling each cup 3/4 full. Bake 25 minutes, until golden brown. Let stand in pan on wire rack 5 minutes. Remove from pan. Serve warm or at room temperature.

Cooled muffins may be wrapped securely and frozen up to 3 months.

Sylvia's comments: the kids devoured them!

Nutrition information per muffin: 199 calories, 4 gm protein, 25 gm carbohydrate, 9 gm fat, 49 mg cholesterol, 183 mg sodium, 32% of calories from fat, 1/4 diabetic starch/bread exchange, 1-3/4 diabetic fat exchange, 1/2 diabetic fruit exchange.

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 Posted to FOODWINE Digest by Abbott <labbott[at]MHO.NET> on Jan 21, 1998

14. Apple Nugget Muffins (Motts)

tag: apple

Yield: 12 Servings

Ingredients

Directions

Heat oven to 375F. Grease bottoms only of 12 muffin cups or line with paper baking cups.

In large bowl, beat margarine and brown sugar until fluffy. Add applesauce, milk, vanilla and eggs; blend well.

Stir in all-purpose flour, whole wheat flour, baking powder, baking soda and salt. Blend just until dry particles are moistened; stir in walnuts, apple and raisins.

Fill prepared muffin cups. Bake at 375F for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan.

Notes: Pantry: Mott's Natural Apple Sauce. Get your family off to a great start with these nutritious muffins. Serve with strawberries, melon wedges, pineapple chunks and chilled orange juice for a delicious breakfast.

>Hanneman/Buster 1998-Apr

Recipe by: Motts Applesauce www.motts.com

Posted to MC-Recipe Digest by KitPATh <phannema[at]wizard.ucr.edu> on Apr 18, 1998

15. Apple Streusel Muffins (Tdn)

tag: apple

Yield: 1 Servings

Ingredients

Directions

Grease 12-muffin cups or line with paper.

For topping, combine all ingredients and rub together with fingertips until completely blended. Set aside.

For muffin mix, combine dry ingredients in a bowl or on wax paper and stir to combine. Beat eggs in a medium bowl. Beat in milk and butter. Add dry ingredients and give 10 or so vigorous strokes. Add apple pieces and stir a few more times.

Put a spoonful of batter into each muffin cup, divide half the topping among the muffins, spoon on remaining batter, then sprinkle with remaining topping. Bake at 400 degrees for 25 minutes or until lightly browned.

Assorted recipes from the Detroit News, entered by Diane Pahl Posted to EAT-L Digest 22 October 96

Date: Tue, 22 Oct 1996 20:50:47 -0400

From: Martha Sheppard <MARTHAHS[at]POSTOFFICE.WORLDNET.ATT.NET>

16. Apple Butter Muffins

tag: apple

Yield: 12 Servings

Ingredients

Directions

Preheat oven to 400 F.

In a large bowl, combine dry ingredients (the first 7 ingredients) and make a well in the center. In smaller bowl, combine wet ingredients (the next 6 ingredients). Pour wet mixture into the "well" of the dry ingredients and stir just to combine (10-15 strokes). Fold in raisins with as few strokes as possible.

Spoon batter into 12 muffin cups (if you don't use muffin liners, spray the pan with cooking spray).

Bake 20-25 minutes, until cake tester comes out clean. Remove muffin tin to cooling rack and cool 5 mins. before removing muffins from tin. (Do *not* let muffins cool completely in the tin.) Recipe By : Jenni Miller

Posted to MC-Recipe Digest V1 #221

Date: Wed, 18 Sep 96 10:04:18 EDT

From: miller[at]micro.ti.com (Jenni Miller)

17. Autumn Apple Muffins

tag: apple

Yield: 12 Servings

Ingredients

Directions

In large bowl, combine the first nine ingredients. Sift dry ingredients together. Add to bran mixture, stirring until moistened. Spoon into muffin cups. Bake at 425 F about 20 minutes or until golden brown. Makes 12 small muffins.

1 muffin contains 114 calories, 1 starch choice, 1/2 fruit, 1/2 fat

Source: Enjoy B.C. Fruit the Diabetic Way by Elaine Johnston c. 1982 Shared and tested by Elizabeth Rodier Sept 93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

18. Apple and Oat Bran Muffins (Ovo Lacto)

tag: apple

Yield: 12 Servings

Ingredients

Directions

Combine dry ingredients. Mix wet ingredients in a small bowl. Add to wet ingredients to dry ingredients until just moistened.

Mix apple into batter.

Spray muffin cups with non-stick spray and spoon about 1/4 cup batter into each muffin cup. Bake in a 375 F oven for 18-20 minutes or until a toothpick inserted near the center comes out clean. 12 Muffins.

NOTE: can store batter, tightly covered, in the fridge for up to 5 days. The picture on the front of the recipe card looked wonderful!

Posted by Lucinda Rasmussen <lrasmuss[at]PICA.ARMY.MIL> to Fatfree Digest [Volume 13 Issue 10] Dec. 10, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A[at]Prodigy.com using MMCONV.

1.80á

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

19. Apple Oat-Bran Muffins

tag: apple

Yield: 12 Muffins.

Ingredients

Directions

I have not made these yet--but glad to find a fatfree muffin recipe. This is from Dr. Andrew Weil's latest book and the recipe is also posted at his web site.

Heat oven to 325° F. Lightly oil muffin tin. Peel and core apples and chop coarsely. Set aside.

In a separate bowl, sift together pastry flour, white flour, oat bran, baking soda, cinnamon, and nutmeg.

Add thawed apple-juice concentrate, chopped apples, and enough water to make a light batter.

Mix just enough to moisten all ingredients. Divide batter among the muffin cups (makes 12) and bake till lightly browned, 25-30 minutes.

Remove muffins from cups while hot. Posted to fatfree digest by BHATPHOACC <BHATPHOACC[at]aol.com> on Apr 21, 1998

20. Ahhh-Some Apple Muffins

tag: apple

Yield: 12 Servings

Ingredients

Directions

from The Record Searchlight by Millie Ellis

Beat egg; stir in milk, oil, and applesauce.Mix in remaining ingredients just until flour is moistened. Batter should be lumpy. Grease muffin cups or line with paper baking cups; fill 2/3 full. Mix together 1/2 tsp. cinnamon and 2 Tbsp. sugar. Sprinkle on top of muffins. Bake in 400-degree oven for 20 to 25 minutes. Serve warm with fruit preserves. Posted to MM-Recipes Digest by "Robert Ellis" <rpearson[at]snowcrest.net> on Mar 10, 1998

21. Apple Streusel Muffins

tag: apple

Yield: 12 Servings

Ingredients

Directions

Grease 12-muffin cups or line with paper.

For topping, combine all ingredients and rub together with fingertips until completely blended. Set aside.

For muffin mix, combine dry ingredients in a bowl or on wax paper and stir to combine. Beat eggs in a medium bowl. Beat in milk and butter. Add dry ingredients and give 10 or so vigorous strokes. Add apple pieces and stir a few more times.

Put a spoonful of batter into each muffin cup, divide half the topping among the muffins, spoon on remaining batter, then sprinkle with remaining topping. Bake at 400 degrees for 25 minutes or until lightly browned.

Assorted recipes from the Detroit News, entered by Diane Pahl

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

22. Apple Muffins

tag: apple

Yield: 1 Batch

Ingredients

Directions

Preheat oven to 375 F.

Mix dry ingredients. Mix liquids and stir into dry mix. Let sit a few minutes to thicken. Fill oiled muffin tins 2/3 full. Bake at 350 F. for 30 minutes or until done.

VARIATION: A beaten egg may be added to the batter if fluffier muffins are desired.

Source: Arrowhead Mills "toasted Garbanzo Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip

23. Apple Muffins #2

tag: apple

Yield: 12 Servings

Ingredients

Directions

I have seen several requests for apple muffins lately, so here is my favorite recipe. The multigrain oatmeal is sold in the US by Quaker and can be found in the cereal aisle at the grocery store next to the Quaker rolled oats. If you can't find it, you can probably substitute quick-cooking oats.

In a mixing bowl, combine all of the dry ingredients (except granulated sugar). Add the chopped apple and stir to coat with the dry ingredients. Add the remaining ingredients (except granulated sugar) and stir just until moistened.

Spray 12 muffin tins with cooking spray (or use papers). Spoon the batter in to the tins, filling them full. Sprinkle muffin tops with a little granulated sugar.

Bake in a 400 degree oven for 18 to 20 minutes or until done.

Per muffin: 175 calories, 5 g total fat, 24 mg cholesterol, 120 mg solium, 29 g carbohydrates, 1 g fiber, 4 g protein.

SHARONB[at]TRITON.MAYFIELD.HP.COM

(SHARON BARBOUR)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

24. Apple Cinnamon Muffins

tag: apple

Yield: 1 Servings

Ingredients

Directions

Fat grams per serving: Approx. Cook Time: :15 Preheat oven to 400F. Grease bottom only of 12 medium muffin cups. Beat egg slightly, stir in remaining ingredients just till moistened. Divide batter evenly among cups. Bake till golden brown, 15 to 17 minutes.

MAKES: 12 muffins posted by Anne MacLellan

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcorr.zip

25. Apple Butter Muffins

tag: apple

Yield: 1 Servings

Ingredients

Directions

Preheat oven to 375 degrees F. Lightly oil 18 muffin cups or coat with nonstick cooking spray. In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. In a medium-sized bowl, whisk together eggs, egg whites, apple butter, oil and vanilla. Add to the dry ingredients and stir just until moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full. In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops. Bake for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed. Makes 18 muffins. From Eating Well. I know that you can substitute applesauce for the apple butter, although it might be nice to keep some around as an oil substitute. (They used it to cut down on the fat content.)

Posted to FOODWINE Digest 14 November 96

Date: Thu, 14 Nov 1996 22:16:16 +0200

From: "Sho B. & Harry C." <shoharry[at]NETMEDIA.NET.IL>

26. Apple Crumb Muffins Ww

tag: apple

Yield: 12 Servings

Ingredients

Directions

Batter - preheat oven to 400F. Line 12 muffins cups with paper baking cups. Combine flour, sugar, baking powder and apple pie spice. Combine milk, apple, margarine and egg; pour into dry mix. Stir until combined - do not overmix. Fill each cup about 2/3 full.

Topping & Baking - Combine topping ingredients, stir until thoroughly combined; sprinkle equal amount of topping over each muffin, bake for 15 to 20 minutes - or unitl toothpick comes out dry. Remove to wire rack and cool.

Weight Watcher Exchanges: 1 Bread, 1-1/2 Fat, 50 Optional Calories.

Nutritional Analysis per serving: 183 calories, 4 g. protein, 6 g. fat, 28 g. carbohydrate, 88 mg. calcium, 186 mg. sodium, 23 mg. cholesterol.

Calories from fat: 28%

Original recipe from Weight Watchers "Quick Start Plus Program" cookbook. Conversion by Rick Weissgerber. {GEnie D.WEISSGERBE]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

27. Apple Pecan Muffins

tag: apple

Yield: 18 to 24 muffins

Ingredients

Directions

Cream butter and sugar. Add eggs and vanilla; beat until fluffy. Thoroughly mix all dry ingredients. Slowly add to butter-sugar mixture, mising only until moistened. Hand stir in pecans and apples. (mixture may be a little dry; however, apples will provide enough moisture.) Fill greased or lined muffin tins with 1/4 cup of mixture. Bake at 350 F. for 20 minutes or until muffins test done.

Hint: these muffins make great gift basket fillers.

Recipe copied from Baylor University Alumni Association, Waco,TX Homecoming cookbook.

Recipe by: Marilyn Jeanne Jones 1982

Posted to MC-Recipe Digest V1 #855 by "Nitro_II " <Nitro_II[at]classic.msn.com> on Oct 21, 97

28. Apple Oat Muffins

tag: apple

Yield: 12 Servings

Ingredients

Directions

1. Spray muffin pan with no-stick cooking spray. 2. Stir together in large mixing bowl and let stand while preparing remaining ingredients: Buttermilk, oats, and raisons 3. Blend dry ingredients together in separate bowl: whole wheat flour, baking powder, cinnamon, salt. 4. Vigorously blend into oats and buttermilk: Egg and honey. 5. Blend dry ingredients into liquid ingredients just until mixed. Do not overmix! 6. Fold in grated apple. 7. Fill muffin cups almost full. Fill any empty cups half full of water. 8. Bake 350 degrees for 20 minutes. 9. Cool muffins in pan for 5 to 10 minutes for easy removal with slight tug on side of each muffin. Turn muffins upsode down when removed from pan unmtil ready to serve. Best served warm. Variation--omit oats and use 1 3/4 cups whole wheat pastry flour.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

29. Apple Dumpling Muffins

tag: apple

Yield: 12 Servings

Ingredients

Directions

Oven 350°

Line each cup of a standard muffin pan with stirps of baking parchment or muffin liners.

Sift together all dry ingredients. Make well in center of flour mixture. By hand mix in remainder of ingredients except apples. Fold in apples.

Spoon batter into prepared muffin tins.

Bake in the preheated oven for 30 to 35 minutes, or until done.

Makes 12, 2 to 4 oz muffins, or 6, 6 to 8 oz. muffins.

251 cal. per muffin.

Palm Beach Post--2/26/98 billspa[at]icanect.net

Recipe by: Linda Fischer "The Muffin Lady"

Posted to MC-Recipe Digest by Bill Spalding <billspa[at]icanect.net> on Mar 15, 1998

30. Apple Butter-Streusel Muffins

tag: apple

Yield: 30 Muffins

Ingredients

Directions

Preheat oven to 400 F. Line 30 mini-muffin pan cups or 12 medium muffin cups with paper liners, or spray bottoms only wtih cooking spray.

In medium bowl, combine flour, wheat germ, brown sugar, baking powder and salt; mix well. In small bowl, combine apple butter, milk, margarine and egg whites until well blended. Add to flour mixture, stirring just until dry ingredients are moistened.

Fill muffin cups almost full with batter. Prepare streusel topping (see below); sprinkle evenly over batter, patting gently. Bake mini-muffins 12 to 15 minutes, and larger muffins 20 to 22 minutes, or until wooden toothpick inserted in center comes out clean. Serve warm.

STREUSEL TOPPING: in small bowl, combine all ingredients; mix until well blended.

Notes: To freeze, wrap muffins securely in foil or place in freezer bag. Seal, label and freeze. To reheat muffins, unwrap; microwave on High (100% power) about 30 seconds per muffin.

Per Serving (1 mini-muffin): About 75 cal, 5 g pro, 13 g car, 2 g fat, 24% cal from fat, 0 mg chol, 65 mg sod.

Source: Woman's Day 'Low-Fat Meals' (Volume IV, Number 3) Typed for you by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip

31. Gahb Healthy Apple-Walnut Muffins

tag: apple

Yield: 12 Servings

Ingredients

Directions

Preheat oven to 375 degrees. Grease 12 standard size muffin-pan cups or line with paper liners. Mix together flour, baking soda, cinnamon, ginger, allspice, nutmeg, and salt. Mix together eggs, apple juice, and buttermilk. Stir flour mixture and oat bran into egg mixture until dry ingredients are just moistened. Do not overmix. Gently stir in chopped apples and nuts. Spoon batter into prepared pan, filling cups two-thirds full. Garnish each muffin by placing an apple slice on top. Bake muffins until lightly golden and tops spring back when pressed, 25 minutes. Transfer pan to a wire rack to cool slightly. Turn muffins out onto rack to cool completely.

Baking Tips: Instead of frozen apple juice concentrate, use other bottled fruit juice concentrates. Health food stores generally carry the best variety. Experiment with such interesting flavors as papaya, pineapple, and mango for a tropical taste.

NOTES : From Great American Home Baking.

Recipe by: Great American Home Baking

Posted to recipelu-digest Volume 01 Number 512 by "Valerie Whittle" <catspaw[at]inetnow.net> on Jan 13, 1998

32. Apple, Carrot and Oat Bran Muffins

tag: apple

Yield: 1 Servings

Ingredients

Directions

modified from the book _Cookwise_ by Shirly O. Corriher (a great book by the way).

Just what we all need, yet another muffin recipe. I hesitated sending this because you all probably have tons of muffin recipes but I finally decided to send it because I think it's a real winner. Very popular with everyone who's tried it. This is a very moist and sweet muffin despite my reducing the sugar and dried fruit from the original recipe. You could experiment with reducing it even more it you're watching your weight. I always double the following recipe and it makes so much I have to mix it in my largest pot, its too big for my largest bowl. Doubled it makes 6 large muffins, 12 small muffins and 2 even larger muffins filling everything I own which makes muffins. They freeze very well.

1. Arrange shelf to just below centre of oven and pre-heat oven to 200c / 400f.

2. Combine first seven ingredients (oat bran, flour, milk powder, brown sugar, cinnamon, salt and baking powder) in a large bowl.

3. Add the next four ingredients (carrot, apple, raisins, orange zest).

4. In a second bowl combine the liquid ingredients (egg replacer, milk, applesauce, vanilla and pinapple).

5. Pour the wet mixture into the dry ingredients and stir only enough to just combine. The batter is very wet.

6. Spray non-stick muffin tins with cooking spray. Spoon the mixture into the muffin tins to fill them about half way.

7. Bake for about 20 to 25 minutes.

(Makes about 12 small muffins) Posted to fatfree digest by cctlg[at]cc.newcastle.edu.au (Terri Nowak) on May 17, 1998

33. Fresh Apple Muffins

tag: apple

Yield: 12 Servings

Ingredients

Directions

Cream margarine and sugar replacement; add egg. Stir in remaining ingredients. Spoon into greased muffin tins, filling no more than two-thirds full. Bake at 400F for 25 minutes, or until done. For those who like spices, you may add cinnamon, nutmeg, ginger, cloves to the mix - just a dash of each. yield : 12 muffins 1 muffin = 1 bread calories = 72

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

34. Apple Cinnamon Muffins

tag: apple

Yield: 4 Servings

Ingredients

Directions

Mix the dry ingredients in a large bowl. Mix the milk, apple juice concentrate, egg whites and oil. Blend well. (Can be done in a blender.) Add to the dry ingredients and mix well. Add the chopped apple and spoon into muffin cups that have been sprayed with a non-stick coating. Fill three-fourths full and bake in a 400 degree F oven for 15 to 17 minutes, or until done. Serve warm.

From "Make Mine Healthy" by Mimi Morgan. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/muffins2.zip

35. Apple-Raising Muffins

tag: apple

Yield: 12 Servings

Ingredients

Directions

Heat oven to 400. Coat 12 standard size muffin-pan cups with nonstick cooking spray.

Mix flour, sugar, baking powder, baking soda, cinnamon and salt in large bowl. Make a well in center.

Stir together buttermilk, applesauce, egg whites and canola oil in a small bowl. Pour buttermilk mixture into well of dry ingredients. Stir just until evenly moistened. Do not overmix. Gently fold in apple and raisins. Divide batter evenly among 12 muffin cups.

Bake in 400 oven for 25 minutes or until wooden pick inserted in centers of muffins comes out clean. Turn muffins out on wire rack to cool.

Recipe by: 1997 Family Circles' Light & Easy Posted to MC-Recipe Digest V1 #644 by L979[at]aol.com on Jun 12, 1997

36. Buttermilk Apple Muffins

tag: apple

Yield: 6 Servings

Ingredients

Directions

Preheat oven 325. Place paper liners in muffin tins. Blend 3/4 c brown sugar, oil, egg, and vanilla in lg bowl. Add flour, baking soda and salt. Add apple and buttermilk and mix thoroughly. Divid among tins. Combine remaining 1/4 c brown sugar, walnuts, and cinnamon in sm bowl. Sprinkle over batter. Bake until muffins are brown and test done, 30-35 mins.

Posted by: Sherilyn Schamber (JHXX93B) - Prodigy Reposted by: Debbie Carlson - Cooking Echo

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

37. Apple Cider Bread or Muffins

tag: apple

Yield: 2 Servings

Ingredients

Directions

Preheat the oven to 375 degrees. Grease and flour 2 loaf pans or 18 muffin cups. Cream the butter and 1 1/4 cup of the sugar together in large bowl. Add eggs and cream thoroughly. Sift the dry ingredients together. Add them to the egg mixture, alternating with the apple cider. Stir in the chopped apples. Divide the batter between the prepared loaf pans. Combine the remaining 1/4 cup of sugar with the cinnamon in a small bowl, and sprinkle it over the batter. Bake at 375 degrees for 50 to 70 minutes for bread, or for 30 to 40 minutes for muffins, or until a toothpick inserted in the center comes out clean. Yields 2 loaves or 18 muffins.

Recipe By : The Red Lion Inn Cookbook

From: Ladies Home Journal- August 1991

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

38. Apple-Carrot Muffins

tag: apple

Yield: 9 Servings

Ingredients

Directions

1. Preheat oven to 350 degrees. Spray nine regular-sized muffin cups with vegetable cooking spray and set aside. 2. Cut the apple into quarters and remove the core. Coarsely grate the apple and carrots, either by hand or with a food processor. Combine with the lightly beaten egg whites, oil, applesauce, brown sugar and vanilla. 3. Sift together the flour, soda, baking powder, cinnamon, nutmeg, cloves and salt. Stir into the moist ingredients. Add the oatmeal, raisins and cereal. Spoon in the prepared muffin tins, filling to the top. 4. Bake 30 minutes, until the muffins test clean. Cool a few minutes in the pan before unmolding onto a cooling rack.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

39. Altamont Orchards Apple-Oatmeal Muffins

tag: apple

Yield: 1 Servings

Ingredients

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 chopped apple and named them for Altamont Orchards where evey October, I conduct cooking demonstrations and cookbook signings at an apple festival near Albany, New York. [author's note]

1. Preheat the oven to 400 degrees F. Light butter 12 muffin cups or coat with nonstick cooking spray.

2. Combine the flour, oatmeal, cinnamon, baking powder, baking soda and salt in a large bowl; stir until well blended. Add the apple; toss to coat.

3. In a separate bowl, whisk together the buttermilk, oil, maple syrup, brown sugar and egg. Add to the dry ingredients and fold just until evenly moistened. Do not overmix.

4. Divide the batter evenly among the muffin cups. Bake until the tops are golden and a toothpick inserted in the centers comes out clean, 20 to 22 minutes.

5. Cool on a wire rack before removing from the pan.

Makes 12 large muffins Posted to Bakery-Shoppe Digest V1 #215 by Sandra Swinford <sswinfor[at]cecasun.utc.edu> on Sep 3, 1997

40. Cinnamon Apple Mince Muffins

tag: apple

Yield: 18 Servings

Ingredients

Directions

Preheat oven to 400 F. Grease 18 muffin cups or line with paper baking cups. In large bowl, combine all ingreds.; stir only until all ingreds. are blended. Spoon equal portions into prepared muffin cups. Bake 18 to 20 min. or until lightly browned. Cool 1 min. Remove from muffin cups. Top with Apple Cinnamon Glaze. Serve warm.

APPLE CINNAMON GLAZE: In small bowl, mix 3/4 c. confectioners sugar, 1/8 ts. ground cinnamon, and 5 to 6 ts. apple juice. Drizzle over warm muffins.

Hint: Use ice cream scoop (or #20 food scoop) to fill muffin cups. Makes life much easier.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

41. Cinnamon Oatmeal Muffins

tag: apple

Yield: 12 Servings

Ingredients

Directions

Peeled and chopped bits of apple, optional

Preheat oven to 400 F. Line 12 muffin cups with paper liners. Combine and mix milk and oatmeal. Add oil and egg whites, sugar and spice and zest. Stir until blended. Combine flour and baking powder, add to mixture, along with apple bits and stir just until blended. Bake 15-18 minutes. Makes 12 muffins.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

42. Apple Cheese Muffins

tag: apple

Yield: 12 Servings

Ingredients

Directions

Preheat oven to 375øF, prepare pans. Cream margarine & sugar. Add eggs & beat well. Sift flour, soda & salt & stir into creamed mixture. Stir in oats, apple cheese & nuts, mixing well. Add milk last. Spoon into pans & bake for 20-25 mins or until done. Makes 18 muffins.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

43. Apple Oat Bran Muffins

tag: apple

Yield: 12 Servings

Ingredients

Directions

From: rami0003[at]gold.tc.umn.edu (Mark Ramirez)

Date: Mon, 30 Jan 1995 13:20:54 +0000 These muffins contain no wheat products, are loaded with fiber (3 grams per muffin), are cholesterol free - and they are delicious! From the Fannie Farmer Cookbook.

Preheat the oven to 425!F. Grease muffin pans. (NOTE: Grease the bottoms especially well!) Put the oat bran, brown sugar, baking powder, cinnamon, and salt in a mixing bowl and stir to blend. In a separate bowl, combine the milk, egg whites, vegetable oil, and grated apple. Pour the apple mixture into the dry ingredients and stir just to mix. Spoon into the muffin pans, filling each cup about two-thirds full. Bake for 15-17 minutes, until golden brown. Makes 12 muffins.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

44. Gluten Free Apple and Chocolate Muffins

tag: apple

Yield: 8 Servings

Ingredients

Directions

Preheat oven to 300øF, prepare pans. Cream the margarine & sugar then blend in the cocoa. Beat in the apple puree, chocolate & eggs. Combine the dry ingredients then carefully mix them into the wet ingredients. Spoon into pans & bake for 30 mins. Makes 8-10 muffins. Variations:

1. Banana-Choc: Replace the apple puree with 1-1/2 cups mashed bananas.

2. Coconut & Apple-Choc: Add 1 cup of dessicated coconut to the wet mix.

3. Fruity Apple-Choc: Add 1 cup of any desired dried fruits to the mixture.

4. Jaffa-Choc: Substitute the apple puree with 1-1/4 cups of orange juice & 1 Tbsp finely grated orange rind. Add 1 cup of dessicated coconut.

5. Nutty Apple-Choc: Add 1/2 cup chopped walnuts/pecans to the wet mix. Note: Cornflour = cornstarch.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

45. Country Apple Muffins with Streusel Topping

tag: apple

Yield: 1 Batch

Ingredients

Directions

For Muffins: Combine dry ingredients in bowl. Add apple juice, milk, melted margarine, egg and vanilla. Mix thoroughly. Stir in apples and currants. Fill paper muffin cups 3/4 full and top with streusel topping and bake 18 to 20 minutes at 400 degrees.

For Topping: Combine dry ingredients, cut in margarine until crumbly. Put on top of muffins before baking.

Formatted on September 18, 1996 by Jamie Calton Posted to MM-Recipes Digest V4 #318 by "Robert Ellis" <rpearson[at]snowcrest.net> on Dec 7, 1997

46. Cheese Muffins with Apple Variation

tag: apple

Yield: 12 Servings

Ingredients

Directions

Date: Mon, 29 Apr 1996 00:28:55 -0700

From: Joyce Verkerk <joycverk[at]mars.ark.com> In large bowl, combine flour, sugar, baking powder, salt and baking soda. Stir in cheese. In small bowl, combine yogurt, butter and eggs; add to dry ingredients and stir just until moistened. Fill greased muffin pans with batter. Makes 12 muffins. Bake 400 degrees for 20 minutes or until done.

This muffin recipe works well as a base for variations. One favourite variation is Apple.

For the Apple Muffins: prepare as above, with apple instead of cheese. Mix topping ingredients together and distribute over the batter. Tends to make more muffins than the cheese version.

MM-RECIPES[at]IDISCOVER.NET

MEAL-MASTER RECIPES LISTSERVER

MM-RECIPES DIGEST V3 #119

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

47. Apple and Carrot Muffins

tag: apple

Yield: 1 Servings

Ingredients

Directions

Recipe by: Nicki Fritz <FRITZ[at]QHORSE.STX.COM> I tried (with a few minor modifications) the Apple Pie muffins Marg posted, and they were wonderful! They are the first muffins that actually have the consistency of regular, non-lf muffins. I did use the cake flour as Marg suggested, but I had tried that in other muffin recipes, and still got that very rubbery consistency that lf-sweet things tend to have. [nf]

Mix wet ingredients, and add dry. Stir until everything is moistened (these make a very wet batter). Spray a muffin pan with Pam, and fill the muffin cups 3/4 full. Bake at 400 for 15-17 minutes, until a tootpick comes out dry.

This was half of the original recipe, and made 9 average muffins. If I had a bigger pan, it probably would have made 6 nice-sized muffins. Each has less than 1 gram of fat per muffin. Posted to JEWISH-FOOD digest V96 #53

Date: Tue, 15 Oct 1996 23:03:58 -0800

From: "Jenny S. Johanssen" <johanssen[at]matnet.com>

48. Apple Muffins (No Fat)

tag: apple

Yield: 2 Servings

Ingredients

Directions

Mix all ingredients. Spray muffin tin with Pam. Divide equally. Bake at 350 F. for 25 minutes. Makes 12 muffins which is TW0 SERVINGS of SIX (yes 6) MUFFINS EACH. For each six (6) muffins the following counts apply: 1 Bread, 1 Fruit, 1 Milk, 1 Protein and 1/4 Vegetable. This recipe is no fat. You may substitute Egg Beaters for the eggs and Equal for the Sweet and Low. Freeze well.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

49. Apple Fig Muffins

tag: apple

Yield: 12 Muffins

Ingredients

Directions

Thanks to everyone who has posted fig recipes-- haven't tried any yet, but they sound good. I did find a website with info and recipes about figs (http://www.californiafigs.com), but also whipped up some very good fig apple bran muffins.

Preheat oven to 400 F. Combine cereal and apple juice in large bowl. Let stand as you peel, core, and grate apple and chop figs. Add both along with oil and apple sauce. Sift dry ingredients into mixtue and stir to make batter. Fill cups of oiled muffin pan or baking cups and bake about 18 minutes. Muffins are done when toothpick inserted into center comes out clean.

Between the figs and the bran, these are high in fiber, and with only 3 T of oil, they're lower in fat than the muffins on the back of the All Bran box, and very tasty. They're not dry or bland, but for an even sweeter muffin without additional fat, you could whip up a simple glaze with 1/2 c powdered sugar, 1/2 T vanilla extract and 1 T skim milk. Just whisk them together and pour over the muffins. Enjoy! Posted to EAT-L Digest by Nolan Richardson <elemeno-p[at]USA.NET> on Aug 3, 1997

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