| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Breads, Muffins | 12 | Servings | |
INGREDIENTS
| 1 | c | Rolled Oats |
| 1 | c | Apples, coarsely grated |
| 1/2 | c | Yogurt, plain |
| 1 | Egg, beaten | |
| 2 | T | Oil |
| 1 1/4 | c | All Purpose Flour |
| 2 1/2 | t | Baking Powder |
| 1/2 | t | Baking Soda |
| 1/2 | t | Salt |
| 1/3 | c | Walnuts or Pecans, chopped |
| 2/3 | c | Maple Syrup |
INSTRUCTIONS
In a bowl, combine oats, apple, maple syrup, yogurt, egg and oil. In another bowl, combine flour, baking powder, soda, salt and nuts. Stir liquid ingredients into flour mixture until just combined; do not overmix. Spoon batter into 12 large paperlined muffin tines. Bake in an oven preheated to 400 degrees for about 20 minutes or until tops are springy to the touch. Let muffins cool on wire rack. Servings: 12 From The Gazette, 92/04/01. Posted by James Lor. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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