Pumpkin, Apple and Oat Mini Muffins
Prep Time
Serves
Cooking Mode
1 cup all-purpose flour
½ cup Quick Oats
1 tsp baking soda
1 tsp Ground Cinnamon
1 tsp Ground Ginger
¼ tsp salt
1 egg
½ cup brown sugar, firmly packed
½ cup milk
⅓ cup butter, melted
1 ⅓ cup pumpkin, peeled and coarsely grated
2 Granny Smith apples, peeled and coarsely grated
1 cup all-purpose flour
½ cup Quick Oats
1 tsp baking soda
1 tsp Ground Cinnamon
1 tsp Ground Ginger
¼ tsp salt
1 egg
½ cup brown sugar, firmly packed
½ cup milk
⅓ cup butter, melted
1 ⅓ cup pumpkin, peeled and coarsely grated
2 Granny Smith apples, peeled and coarsely grated
Directions
1Preheat oven to 400°F (200°C). Grease or line Compliments Mini Muffin Pans with paper liners and set aside. In a large bowl, mix the flour, oats, baking soda, spices and salt.
2In a medium bowl, mix the egg, brown sugar, milk and butter until smooth.
3Stir the wet ingredients into the dry ingredients and then stir in the pumpkin and apple. Spoon the batter into the muffin tins. Bake for 12 to 14 min. or until a toothpick inserted into the centre of a muffin comes out clean. Allow muffins to cool for a few minutes in the tin before cooling completely on a wire rack. Store in an airtight container at room temperature for up to 4 days.
Tips
1
For sweeter muffins, add 1/3 cup (75 mL) dark chocolate chips or raisins to the batter.How To: Slice & Dice Master the art of pumpkin cutting with these simple steps: 1. Use a classic 8- to 10-in. (20 to 25 cm) chef’s knife to cut around the stem – remove and discard. Next, cut the pumpkin into wedges by following the ridges as a guide. 2. Remove seeds with a spoon and peel off the remaining skin using the chef’s knife. 3. Cut flesh into large chunks and use immediately or wrap in plastic wrap and store in the refrigerator for up to three days.
Disclaimer
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Personal Note
Personal Note
