Food & dining

Recipe for apple-oatmeal muffins

Food styling/Sheryl Julian and Valerie Ryan; Wendy Maeda/Globe staff

Makes 12

A favorite of his daughters, these not-too-sweet, oat-y muffins from Jim Flanagan of Waltham have been weekend staples on the family table for years. “About 25 years ago I adapted a plain oatmeal muffin recipe to add more flavor. My kids called these ‘Daddy Muffins,’ ” he writes. Pour the batter directly into the buttered muffin tins without liners.

Butter (for the pan)
¼cup walnuts
1cup old-fashioned oats
cups flour
1teaspoon ground cinnamon
¾teaspoon baking soda
½teaspoon baking powder
½teaspoon salt
1egg white
¼cup vegetable oil
½cup low-fat milk
1cup unsweetened applesauce
½cup firmly packed light brown
1medium apple, cored and
½cup dried cranberries

1. Set oven at 400 degrees. Butter a
12-cup muffin tray.

2. In a dry skillet over medium heat, toast the walnuts, shaking the pan often, for 8 minutes. Cool and coarsely chop them.


3. In a mixing bowl stir together the
oatmeal, flour, cinnamon, baking soda, baking powder, and salt.

Get The Weekender in your inbox:
The Globe's top picks for what to see and do each weekend, in Boston and beyond.
Thank you for signing up! Sign up for more newsletters here

4. In another bowl whisk the egg white, oil, milk, applesauce, and sugar. With
a rubber spatula, gently stir the flour
mixture into the milk mixture until
combined. Fold in the apples, cranberries, and walnuts.

5. Divide the batter among the cups,
filling each ¾ full. Bake for 25 minutes, or until the edges begin to form a crust and a toothpick inserted into the center of a muffin comes out clean. Turn the muffins out onto a wire rack to cool. Serve warm.
Adapted from Jim Flanagan