Honey Nut Apple Oatmeal Muffins

Name: Honey Nut Apple Oatmeal Muffins
Yield: 12 muffins
Ingredients: 2 cups (500 mL) all-purpose flour; 1 1/2 cups (375 mL) quick cooking rolled oats; 1 tbsp (15 mL) baking powder; 1 tsp (5 mL) salt; 2 eggs; 1 cup (250 mL) Milk; 3/4 cup (180 mL) liquid honey; 1/3 cup (80 mL) butter melted; 1 can (19 oz/540 mL) apple pie filling coarsely chopped; 1 cup (250 mL) finely chopped pecans; 1/2 cup (125 mL) liquid honey

This recipe is taken from the 1992 Milk Calendar. This is the Honey Nut Apple Oatmeal Muffins recipe.

Prep: 15 min
Cooking: 25 min

Yields 12 muffins

Ingredients

2 cups (500 mL) all-purpose flour
1 1/2 cups (375 mL) quick cooking rolled oats
1 tbsp (15 mL) baking powder
1 tsp (5 mL) salt
2 eggs
1 cup (250 mL) Milk
3/4 cup (180 mL) liquid honey
1/3 cup (80 mL) butter melted
1 can (19 oz/540 mL) apple pie filling coarsely chopped
1 cup (250 mL) finely chopped pecans
1/2 cup (125 mL) liquid honey

READY FOR REWARDS?

Preparation

Combine flour, rolled oats, baking powder and salt in large bowl.

In another bowl beat eggs slightly. Stir in milk, 3/4 cup (180 mL) honey and melted butter. Add milk mixture, apple pie filling and 1/4 cup (60 ml) of the nuts to dry ingredients; stir just until moistened.

Spoon batter into 12 large buttered or paper-lined muffin cups. (Cups will be very full.) Sprinkle remaining 3/4 cup (180 mL) nuts over muffin batter. Bake in preheated 400 °F (200 °C) oven 25 min or until wooden pick inserted in centre comes out clean.

While muffins are hot drizzle with 1/4 cup (60 mL) of the honey. Cool slightly. Drizzle with remaining 1/4 cup (60 mL) honey. Remove from pans. Cool completely.