Fall Apple Muffins

12 Reviews

92% would make this recipe again

Preparation : 25 min Cooking : 25 min Cooking Dish : 12 cup muffin pan

320 calories/serving

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Ingredients

1 cup	rolled oats, for topping	100 g
1/4 cup	white flour (all purpose), for topping	30 g
1/3 cup	brown sugar, for topping	65 g
1 cup	margarine non-hydrogenated	220 g
3	apples, Cortland, peeled then diced	550 g
1 1/2 cup	pastry flour	190 g
2 tsp	baking powder	5 g
1 tsp	ground cinnamon	3 g
1/2 cup	sugar	110 g
2	eggs size large
1/2 tsp	vanilla extract	2.5 mL
1/2 cup	milk, partly skimmed, 2%	125 mL

Before you start

A hand-held or stand mixer will make things easier for this recipe.

Method

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 (110 g)

Amount % Daily Value
Calories 320
Fat 17 g 26 %
Saturated 2.6 g + Trans 0.1 g 14 %
Cholesterol 40 mg
Sodium 70 mg 3 %
Carbohydrate 39 g 13 %
Fibre 2 g 9 %
Sugars 19 g
Net Carbs 37 g
Protein 4 g
Vitamin A 21 %
Vitamin C 0 %
Calcium 6 %
Iron 15 %

Amount

% Daily Value

Calories

320

Fat

17 g

26 %

Saturated 2.6 g
+ Trans 0.1 g

14 %

Cholesterol

40 mg

Sodium

70 mg

3 %

Carbohydrate

39 g

13 %

Fibre

2 g

9 %

Sugars

19 g

Net Carbs

37 g

Protein

4 g

Vitamin A

21 %

Vitamin C

0 %

Calcium

6 %

Iron

15 %

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Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :

Vegetables and Fruits :	¼	serving
Grain Products :	1 ¼	servings
Milk and Alternatives :	0	serving
Meat and Alternatives :	0	serving

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Claims

This recipe is :

Excellent source of :: Vitamin D
Good source of :: Folacin, Vitamin A, Vitamin B1, Vitamin K
Source of :: Calcium, Fibre, Iron, Manganese, Niacin, Omega-3, Omega-6, Phosphorus, Selenium, Vitamin B12, Vitamin B2, Vitamin E
Low :: Sodium

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