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Oatmeal Apple Muffins

Oatmeal Apple Muffins

USA WEEKEND columnist Jean Carper

USA WEEKEND columnist Jean Carper

Here's a muffin packed with antioxidants in the apples, cranberries and nuts, fiber in the oats and even cinnamon to cut blood sugar. All benefit your cardiovascular system.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 173 kcal
  • 9%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 23g
  • 7%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 199 mg
  • 8%

Based on a 2,000 calorie diet


  1. Preheat oven to 450 degrees.
  2. In a bowl, beat together egg, half-and-half, oil, and Splenda (or sugar). In a large bowl, combine remaining ingredients. Fold egg mixture into dry mixture, just to moisten.
  3. Fill non-stick muffin tins 3/4 full. Bake 15 to 20 minutes.
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I have modified this recipe and made it quite a few times. I omit the walnuts but add extra fruit - 1/3 cup each of chopped prunes, craisins, apricots and raisins, and one tablespoon of sunflower seeds. I use regular rolled oats, 1/4 cup of oil (instead of the stated measure). Also, I grate the apple rather than chop it and this makes the mixture much more moist. I bake in an 10 cup bar muffin tray (instead of the round ones)for around 20 minutes. The result is a golden brown, flavoursome, substantial and very filling jumbo muffin that we use as a breakfast alternative - on busy days we eat in the car on the way to work. PS. I have also used smaller round muffin moulds and have gotten about 15.




I was delighted to see this recipe in the sunday daily news. It had all ingredients that I like. I am wondering if something was missing since it was such a heavy consistency and didn't rise at all nor taste good. I read the recipe over twice to be sure I had included all the ingredients and everything was as listed. It was a great disappointment and waste of many expensive ingredients. Please help.




I made "muffin-tops" out of this recipe- just plopped 2tb onto a cookie sheet and baked at 350 for 14 min. I used skim milk instead of 1/2&1/2, white flour instead of wheat, and omitted the nuts. They are absolutely delicious! Not dry- (wheat flour is very dry and dense- haven't figured out a way to make it taste good yet) Very yummy!

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