*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I have modified this recipe and made it quite a few times. I omit the walnuts but add extra fruit - 1/3 cup each of chopped prunes, craisins, apricots and raisins, and one tablespoon of sunflower seeds. I use regular rolled oats, 1/4 cup of oil (instead of the stated measure). Also, I grate the apple rather than chop it and this makes the mixture much more moist. I bake in an 10 cup bar muffin tray (instead of the round ones)for around 20 minutes. The result is a golden brown, flavoursome, substantial and very filling jumbo muffin that we use as a breakfast alternative - on busy days we eat in the car on the way to work. PS. I have also used smaller round muffin moulds and have gotten about 15.
I was delighted to see this recipe in the sunday daily news. It had all ingredients that I like. I am wondering if something was missing since it was such a heavy consistency and didn't rise at all nor taste good. I read the recipe over twice to be sure I had included all the ingredients and everything was as listed. It was a great disappointment and waste of many expensive ingredients. Please help.
I made "muffin-tops" out of this recipe- just plopped 2tb onto a cookie sheet and baked at 350 for 14 min. I used skim milk instead of 1/2&1/2, white flour instead of wheat, and omitted the nuts. They are absolutely delicious! Not dry- (wheat flour is very dry and dense- haven't figured out a way to make it taste good yet) Very yummy!
Definately have the oven at 350, not 450! These are yummy muffins! I didn't have half/half (nor did I want the calories) so I used fat-free evaporated milk. I omitted the cranberries and nuts since the family doesn't care for them. Didn't have quick oats, so I ground 1 cup of regular oats in the blender to make a flour. I also made one recipe with Splenda and one with sugar. My husband did not care for the aftertaste of the Splenda muffins, and with only a 1/3 cup of sugar, this doesn't add much sugar per muffin. I will stick to this next time. I shredded the apple, as well. Very moist, yummy and good-as well as healthy!
This recipe made delicious muffins. I had no fat free half and half, so I used rice milk. I also used regular oats, as I didn't have quick oats. I used half white and half whole wheat flours, and I grated the apple. I left out the walnuts because my husband doesn't care for them. Here's how I put it together: soaked the oats with the milk, egg, oil and grated apple. While they were soaking, mix the flours, sugar, salt, baking powder, spices and raisins. Combined the two quickly and put into a greased, standard (12) muffin tin. Baked at 400 degrees for 20 minutes. They were light and moist and very tasty. This is a keeper!
Pretty good muffin for a healthier muffin. Used applesauce rather than apple, milk (less of due to applesauce), and regular oats (soaked in liquid ingredients while measuring dry ingredients and spraying pans).
Fabulous receipe! The only change I made was to use half whole wheat and half regular flour. I also used dried cranberries instead of raisins. The texture was wonderful and there was sweetness, tartness and crunch all rolled into one. I used paper liners sprayed with Pam and baked at 350 (instead of 450) for 20 minutes. Thank you so much for a wonderful recipe!
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