Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Apple-Oatmeal Muffins
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- #6347
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 1/2 cup quick-cooking oatmeal
1 cup all-purpose flour
1/4 cup sugar
3/4 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 egg lightly beaten
1 cup skim milk
2 tablespoons vegetable oil
1 1/2 cup finely chopped, cored, peeled apple
directions
Preheat oven to 400 degrees F. Grease a muffin pan with 2 1/2-inch diameter cups with vegetable nonstick cooking spray; set aside.
Place oatmeal in blender; process 2 minutes or until oats resemble coarse flour. In a medium-size bowl, combine processed oatmeal, flour, sugar, salt, baking powder, baking soda and cinnamon; stir until evenly mixed. Make a well in center of dry ingredients.
In a separate bowl, combine egg, milk and oil; whisk to evenly blend. Pour into dry ingredients; stir just until dry ingredients are moistened (do not beat). Stir in apple until evenly distributed.
Fill each prepared muffin cup 2/3 full with batter. Bake in preheated oven 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan to a wire rack; cool 5 minutes. Serve warm or cool completely.
added by
Lakeesha
nutrition data
Nutritional data has not been calculated yet.
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