I love to make these tasty little morsels and take them places with me. People just can’t stop raving about them after they try one. I get tons of requests for the recipe, which of course I don’t mind sharing. These are extremely good in the fall when you can get those fresh fall apples, but I make them all year long with good apples from the supermarket. You can also do these with pears and they are really tasty as well. Whenever you are asked to bring something to a brunch event, these work out fantastic because you can make them the night before and you aren’t rushing around in the kitchen in the morning.
You don’t have to wait for apple season. These are scrumptious all year long.
Ingredients
1 cup Gold Medal all-purpose flour
2/3 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 heaping teaspoon McCormick’s cinnamon
1/2 teaspoon salt
1 egg
1/2 cup honey
1/2 cup milk
1/3 cup vegetable oil
1 1/2 teaspoon vanilla extract
1 1/2 cups thinly diced apples
1/3 cup Quaker old fashioned oats
Instructions
Preheat the oven to 350 degrees. Line a cupcake pan with 12 liners.
In a large mixing bowl, whisk together the flours, baking powder, baking soda, cinnamon, and salt.
In another bowl, whisk together the egg, honey, milk, oil, and vanilla extract. Add this mixture to the flour mixture and stir gently until just combined. Do not over mix.
Add the apples and oats to the bowl and gently fold them in.
Divide the batter evenly among the muffin cups (it’ll be about ¼ cup in each one). Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
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Quick Tip: Try with pears instead of apples.
Thank you Once Upon A Chef for this amazing photo.