Cookbook:Apple Raisin Oat Muffins
(Redirected from Cookbook:Apple raisin oat muffins)
| Apple Raisin Oat Muffins | |
|---|---|
| Category | Muffin recipes |
| Servings | 18–21 |
| Energy | 135 Cal |
| Time | 45 minutes |
| Difficulty |  |
| NUTRITION FACTS | |
|---|---|
| Serving Size: | 1/21 of recipe (56 g) |
| Servings Per Recipe: | 21 |
| Amount per serving | |
| Calories | 135 |
| Calories from fat | 40 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 13 mg |
| Sodium | 147 mg |
| Total Carbohydrates | 22 g |
| Dietary Fiber | 2 g |
| Sugars | 10 g |
| Protein | 3 g |
| Vitamin A | 1% |
| Vitamin C | 1% |
| Calcium | 7% |
| Iron | 5% |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Breakfast
Muffins are one of many traditional breakfast quickbreads; unlike biscuits, muffins usually contain some form of fruit or other garnish. These muffins are especially healthy because they are made with whole wheat flour and oats. See the notes at the bottom of the recipe for ideas about how to customize this muffin recipe to your own tastes; the basic proportions should work for any flavor of oat muffin.
Ingredients
edit| Ingredient | Count | Volume | Weight | Baker's % (optional) |
|---|---|---|---|---|
| Component 1 | ||||
| Whole wheat flour | 1½ cup (360 mL) | 180 g | 100% | |
| Rolled oats | 1½ cup (360 mL) | 121.5 g | 67.5% | |
| Baking powder | 1 Tbsp (15 mL) | 13.8 g | 7.67% | |
| Baking soda | ½ tsp (2.5 mL) | 2.3 g | 1.28% | |
| Granulated sugar | ¼ cup (60 mL) | 50 g | 27.78% | |
| Brown sugar | ¼ cup (60 mL) | 55 g | 30.56% | |
| Whole egg | 1 ea. | 50 g | 27.78% | |
| Milk, whole or 2% | 1 cup (240 mL) | 244 g | 135.56% | |
| Vegetable oil (your favorite is fine) | ⅓ cup (80 mL) | 71.94 g | 39.97% | |
| Grated apple (Granny Smith is an excellent choice) | 2 cup (480 mL) | 372 g | 206.67% | |
| Cinnamon | 2 tsp (10 mL) | 5.2 g | 2.89% | |
| Nutmeg | ½ tsp (2.5 mL) | 1.1 g | 0.61% | |
| Salt | ½ tsp (2.5 mL) | 3 g | 1.67% | |
| Vanilla extract | 1 tsp (5 mL) | 4.2 g | 2.33% | |
| Raisins | ¼ cup (60 mL) | 36.25 g | 20.14% | |
| Total (optional) | 1210.29 g | 672.38% | ||
Equipment
edit- Large mixing bowl
- Smaller mixing bowl
- Measuring cups
- Measuring spoons
- Muffin pan(s)
Procedure
edit- Preheat oven to 425°F (220°C).
- Grease muffin pans with cold butter, shortening, or pan spray.
- In a large bowl, thoroughly combine flour, oats, baking powder and baking soda.
- In a smaller bowl, thoroughly combine eggs, sugar, milk, oil, apple, cinnamon, nutmeg, salt, vanilla and raisins.
- Add wet ingredients to the dry ingredients and mix with bare hands until just combined. Do not overmix!
- Fill muffin cups about three-quarters full, then place on oven's upper rack and turn the oven down to 375°F (190°C).
- Rotate muffin pans 180° after 10 minutes; check for doneness after 15 minutes. Muffins usually take 20 to 25 minutes to cook completely.
- Allow to cool briefly (2–5 minutes) before removing from pan.
Notes, tips, and variations
edit- Try using carrot instead of apple, or dried cranberries or other dried fruit instead of the raisins.
Warnings
edit- Overmixing will lead to worming, which is caused by gluten development. You will see this as vertical tunnels running through your muffins, much like a worm might leave. It will also lead to tough and chewy muffins.