Muffins are a wonderful food for both adults and kids. They freeze well, transport well and are easy to make. A batch can be whipped up in just a few minutes, usually with ingredients on hand. You can even substitute ingredients, if necessary – muffins are very cooperative and forgiving.

I still have apples left over from apple picking the other day. I didn’t want them to go to waste, so I decided to make a batch of apple muffins. I have been making these delicious muffins for years. They are incredibly moist. You could add some chopped nuts or raisins if you desire.

Apple Muffins

Makes 12 regular sized muffinsresized-apple muffins

  • 1 cup flour
  • ½ cups rolled oats (I used old fashioned oats)
  • 6 Tbs. sugar
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. cinnamon
  • ¼ tsp. salt
  • ¼ cup almond milk or regular milk
  • ¼ cup orange juice
  • 2 Tbs. butter – melted
  • ½ tsp. vanilla extract
  • 1 egg – beaten
  • 1 ½ cups apples – peeled, cored and grated

Preheat oven to 350 degrees.

Stir together flour, oats, sugar, baking powder, baking soda, cinnamon and salt in medium bowl.
In small bowl stir together milk, orange juice, melted butter, vanilla and egg.
Make a well in center of flour mixture and add wet ingredients, stirring just until moist. Fold in apples.
Spoon batter into 12 muffin cups.
Bake for 15 – 18 minutes. Cool on wire rack.
*I use a toothpick to test for doneness.
Adapted from a recipe found in Live Right September 2008 (