| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Polish |
Dessert |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Oats; quick-cooking or old-fashioned; uncooked |
| 1 |
c |
Flour; all-purpose |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground allspice |
| 1/3 |
c |
Honey |
| 1/4 |
c |
Skim milk |
| 1/4 |
c |
Salad oil |
| 1 |
|
Egg |
| 2 |
|
Diced medium-sized red cooking apples |
INSTRUCTIONS
1. Preheat oven to 400 degrees. Prepare muffin pan.
2. In large bowl, mix first 5 ingredients. In small bowl, beat honey,
milk, oil and egg until blended; stir into flour mixture just until flour
is moistened (batter will be lumpy). Fold in apples.
3. Spoon batter into cups to come almost to the top of each cup. Bake 25
minutes or until toothpick inserted in center of muffin comes out clean.
Immediately remove muffins from pan; serve warm or cool on wire rack. Makes
12 muffins. About 155 calories each. NOTES
: I always leave the apples unpeeled but peel if you wish. You may also
bake this as a quickbread in which case, use a standard loaf pan and bake
for 50-60 minutes at 350-375 degrees. Pans made from ceramic, glass, black,
dark or polished metals exhibit different baking characteristics. Baking
times and temperatures should be adjusted accordingly.
BORENSTEIN@ALBANY.NET
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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