This recipe is taken from the 2006 Milk Calendar. The combination of apples and maple are the perfect addition to these moist oatmeal muffins. They're great for breakfast on the run.
- Prep: 10 min - 15 min
- Cooking: 20 min - 25 min
- 1 1/4 cups (310 mL) quick-cooking rolled oats
- 1 1/2 cups (375 mL) Milk
- 2 cups (500 mL) all-purpose flour
- 1 tbsp (15 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1/3 cup (80 mL) sugar
- 1/2 cup (125 mL) maple syrup
- 1 egg
- 1/4 cup (60 mL) butter melted
- 1 tsp (5 mL) vanilla extract
- 2 cups (500 mL) apples peeled or not and finely diced
- 2 tbsp (30 mL) maple syrup
Preheat oven to 400 °F (200 °C). Lightly butter nonstick muffin pans or line with paper liners.
In bowl, combine oats and milk; let stand for 5 min. In separate large bowl, combine flour, baking powder and salt. Whisk sugar, maple syrup, egg, butter and vanilla extract into milk mixture. Pour over dry ingredients and sprinkle with apples. Stir just until moistened.
Spoon into prepared muffin pan. Bake for about 25 min or until tops are firm to the touch. Let cool in pan for 10 min. Transfer to rack.
: Brush warm muffin tops with maple syrup. Let cool completely.
Maple syrup is important for this recipe. Imitation maple-flavoured pancake syrup won't give the right flavour or texture.For best flavour and texture, choose tart apples that hold their shape when cooked such as Granny Smith, Northern Spy Cortland or Crispin (Mutsu).
Healthy Eating Tip: The perfect after school snack when paired with a cold glass of milk or Chocolate milk!
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||10 % / 115 mg|
|Vitamin B12:||10 %|