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1/2 cup milk
1/2 cup applesauce
1 large egg
1 tsp vanilla extract
1/2 tsp almond extract
1 stick butter, melted and cooled
1 3/4 cups flour
1/2 cup sugar
1 tablespoons baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
1/4 cup packed light brown sugar
3/4 cup old-fashioned oats
1 apple, peeled and grated with a box grater or chopped (I love to use grated apples in muffins/breads because I feel like it adds a better apple flavor throughout the final product. When you do this, peel your apple and grate it using the medium size of a box grater. Strain the juice from the grated apples before using - and you even get to drink fresh apple juice after you do this!)
1/2 cup chopped walnuts or pecans
1/2 cup dried raisins
1. Center a rack in the oven and preheat to 400 degrees F. Line and/or grease a muffin pan.
2. Whisk together milk, applesauce, egg, vanilla, and almond extracts and butter in small bowl.
3. In a large bowl, whisk together flour, sugar, baking powder and soda, cinnamon, and salt to combine thoroughly. Toss in the brown sugar, making sure there aren’t any lumps by running it through your fingers, then add the oats and whisk the dry ingredients a few more times to mix.
4. Switch to a large rubber spatula and stir in the liquid ingredients, stirring just until everything is moistened–as with muffins, less mixing is better than more. Gently stir in the apple, nuts and raisins, and scrape the batter into the prepared muffin pan, each cup 2/3 full.
5. Bake for 30 to 35 minutes, or until the muffins are golden brown and a thin knife inserted into the center of the cake comes out clean.
6. Transfer the pan to a rack and cool for a couple of minutes before removing the muffins.
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