Amanda’s Apple Cinnamon Oatmeal Muffins

Amanda Sheldon, a Rep in Craig, CO shared this delicious fall recipe and we knew we had to share it with all of our foodie friends! Cinnamon-spiced muffins loaded with freshly diced apples and cinnamon chips, topped with a sweet oat mixture. We can’t think of a better way to use freshly picked apples this Fall!

How long will these last?

If stored at room temperature in an airtight container, these will last for about 3 days. You can also freeze for up to 3 months in a freezer-safe container or Ziploc Gallon Freezer Bags (#1979).

If you like this recipe, try these:

• Cinnamon Apple Stuffed French Toast
• Easy Freezer Apple Pie Filling
• Caramel Apple Muffins

Cinnamon-spiced muffins loaded with freshly diced apples and cinnamon chips, topped with a sweet oat mixture.

Amanda’s Apple Cinnamon Oatmeal Muffins

Ingredients:

Muffins:

• 3 cups AP Classic Creme Cake & Muffin Mix (#1823)
• 1/2 cup oil
• 2 eggs
• 2/3 cup water
• 1 tsp Saigon Cinnamon (#3626), or more to taste
• 1/2 cup Gerken’s Mini Cinnamon Drops (#2776)
• 1 cup peeled and finely chopped apples
• 1/2 cup Honeyville Quick Rolled Oats (#1882)

Oat Topping:

• 2 cup Honeyville Quick Rolled Oats (#1882)
• 2 tsp Saigon Cinnamon (#3626)
• 1/4 cup C & H Brown Sugar (#2261)
• 1/4 cup Kirkland Sweet Cream Butter (#1723), melted

Instructions:

1. First, preheat oven to 375°F.
2. Then, make the muffin batter by combining eggs, oil, & water. Add 1/2 liquid to bowl. Add mix and blend with a mixer for three minutes, then add the balance of liquids while mixing, continuing to mix for two more minutes.
3. Next, add Siagon Cinnamon, Cinnamon drops, chopped apples and 1/2 cup of Honeyville quick rolled oats to the batter. Fold all ingredients together. Then, fill a paper-lined (#1646) muffin tin 2/3 of the way.
4. For the oat topping, mix dry ingredients together then add melted butter and mix well.
5. Top the muffin batter with the prepared oat topping, then place in the oven.
6. Bake for 22 minutes or until a toothpick comes out clean.

Recipe from: Amanda Sheldon

Comments

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