Before you start
A hand-held or stand mixer will make things easier for this recipe.
- Preheat the oven to 175°C/350°F. Place 12 paper muffin cups in a 12 cup muffin pan.
- Prepare the oatmeal topping: in a bowl, combine the rolled oats with the flour, brown sugar and half of the margarine. Set aside.
- Peel the apples, then dice them into small pieces. Set a few pieces aside for garnishing each muffin at the end of the preparation. Heat one spoonful of margarine in a pan, then sauté the remaining pieces until they are somewhat softened, about 4 min. Set aside.
- In a second bowl, whisk together the pastry flour, baking powder, and cinnamon. Set aside.
- In a third bowl, cream the remaining margarine with the sugar using a mixer, until the mixture is lighter in colour, about 3 min. Add the eggs one at a time, beating well after each addition. Stir in the vanilla. Using a wooden spoon add the flour mixture in small portions, alternating with the milk. Mix well until homogeneous then fold in the sautéed apples using a spatula.
- Using an ice cream scoop, divide the batter among the muffin cups. Cover each muffin with the oatmeal topping and the uncooked apple pieces.
- Bake in the middle of the oven about 25 min, until a tooth-pick inserted into the center of a muffin comes out clean. Take the pan out of the oven, then put each of the paper lined muffins on a rack to cool. Serve.
Nutrition Facts Table
per 1 serving (110g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
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ClaimsThis recipe is :
- Low :
- Source of :
- Calcium, Fibre, Iron, Manganese, Niacin, Omega-3, Omega-6, Phosphorus, Selenium, Vitamin B12, Vitamin B2, Vitamin E
- Good source of :
- Folacin, Vitamin A, Vitamin B1, Vitamin K
- Excellent source of :
- Vitamin D
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