Fall Apple Muffins

13 Reviews
92% would make this recipe again

This recipe is incompatible with your food profile

Ingredients

??? rolled oats, for topping ???
??? white flour (all purpose), for topping ???
??? brown sugar, for topping ???
??? margarine non-hydrogenated ???
??? apples, Cortland, peeled then diced ???
??? pastry flour ???
??? baking powder ???
??? ground cinnamon ???
??? sugar ???
??? eggs size large ???
??? vanilla extract ???
??? milk, partly skimmed, 2% ???

Before you start

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

Method

  1. Preheat the oven to 175°C/350°F. Place 12 paper muffin cups in a 12 cup muffin pan.
  2. Prepare the oatmeal topping: in a bowl, combine the rolled oats with the flour, brown sugar and half of the margarine. Set aside.
  3. 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.
  4. In a second bowl, whisk together the pastry flour, baking powder, and cinnamon. Set aside.
  5. 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.
  6. Using an ice cream scoop, divide the batter among the muffin cups. Cover each muffin with the oatmeal topping and the uncooked apple pieces.
  7. 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 %
More info

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
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits 0
Milk and Alternatives 0
Meat and Alternatives 0
Fats 3
Other Foods 1
More info
Check out our Meal Plans for Type 2 Diabetes

15% to 25% savings from one merchant to another. Imagine how much you could save on a full grocery cart!

Subscribe to our PLUS or PREMIUM plans and save $150/month* on your groceries.

I want to maximize my savings * Based on an average-sized household of 2.5 people

Cost of ingredients this week at your merchants *

* Costs estimated from Flyer Specials and average normal prices

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

13 Reviews (13 with rating only) 92% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.