Cinnamon Raisin Apple Oat Muffin Recipe by Taylor Topp Comacho
Cinnamon Raisin Apple Oat Muffin Cooking Instructions 18 minutes 1 Preheat oven to 350 degrees. 2 In a large skillet on medium low heat, add your oats. Gently stir until you smell that oaty nut aroma coming from the oats. Be careful to just lightly toast them. It helps bring out a more nutty flavor. Cool oats out of pan before adding in other dry ingredients. 3 Mix all dry ingredients in a mixing bowl. 4 Beat egg and add your wet ingredients in with the egg. Mix well. 5 Now gently mix your wet and dry ingredients together until just incorporated. 6 In a silicone muffin pan add your dough until 3/4 full. These muffins do not rise. 7 Bake for 18 minutes or until edges just start to turn golden brown. 8 Remove to cool and you can add your second batch of six. This recipe yields 18 regular muffin sized portions. (You can use a metal tin with muffin paper or lightly grease tin muffin holder). 1 Preheat oven to 350 degrees. 1 Preheat oven to 350 degrees. 2 In a large skillet on medium low heat, add your oats. Gently stir until you smell that oaty nut aroma coming from the oats. Be careful to just lightly toast them. It helps bring out a more nutty flavor. Cool oats out of pan before adding in other dry ingredients. 2 In a large skillet on medium low heat, add your oats. Gently stir until you smell that oaty nut aroma coming from the oats. Be careful to just lightly toast them. It helps bring out a more nutty flavor. Cool oats out of pan before adding in other dry ingredients. 3 Mix all dry ingredients in a mixing bowl. 3 Mix all dry ingredients in a mixing bowl. 4 Beat egg and add your wet ingredients in with the egg. Mix well. 4 Beat egg and add your wet ingredients in with the egg. Mix well. 5 Now gently mix your wet and dry ingredients together until just incorporated. 5 Now gently mix your wet and dry ingredients together until just incorporated. 6 In a silicone muffin pan add your dough until 3/4 full. These muffins do not rise. 6 In a silicone muffin pan add your dough until 3/4 full. These muffins do not rise. 7 Bake for 18 minutes or until edges just start to turn golden brown. 7 Bake for 18 minutes or until edges just start to turn golden brown. 8 Remove to cool and you can add your second batch of six. This recipe yields 18 regular muffin sized portions. (You can use a metal tin with muffin paper or lightly grease tin muffin holder). 8 Remove to cool and you can add your second batch of six. This recipe yields 18 regular muffin sized portions. (You can use a metal tin with muffin paper or lightly grease tin muffin holder). More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Moist and Rich! Caramel Banana Cake Easy meatless lasagna Lee's Air Fryer Frozen Egg Rolls Satay sauce Dill Pickle Dip Moist and Rich! Caramel Banana Cake Easy meatless lasagna Lee's Air Fryer Frozen Egg Rolls Satay sauce Dill Pickle Dip Fried sweet potatoes with beef sauce Panchakajjaya California Farm Fresh Pickled Trout Moist vanilla cup cake Sesame chikki 230 California Farm Habanero Vodka Homemade yoghurt Soft fluffy pancake Orange juice Easy meatless lasagna Fried sweet potatoes with beef sauce Panchakajjaya California Farm Fresh Pickled Trout Moist vanilla cup cake Sesame chikki 230 California Farm Habanero Vodka Homemade yoghurt Soft fluffy pancake Orange juice Easy meatless lasagna