Apple-Oat Muffins
The shredded apple adds moisture to the muffins. You'll find that the batter fills the muffin cups more than most recipes, but it shouldn't overflow in the oven.
Recipe by Cooking Light October 2005
The shredded apple adds moisture to the muffins. You'll find that the batter fills the muffin cups more than most recipes, but it shouldn't overflow in the oven.
The apple keeps the interior of these muffins wonderfully moist, and were very hearty, between the shredded apple and oats. Would add a bit of a streusel topping or turbinado sugar on top next time for a little crunch and contrasting texture.
Read MoreVery easy and quick to put together, and the apple keep it nice and moist. I used Splenda brown sugar mix and applesauce instead of oil. It was quite chunky, but I loved the taste and texture. A nice treat for my sweet tooth, without worrying about the calories. Next time I'll try it with whole wheat flour.
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