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The Boston Globe

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
sugar
1medium apple, cored and
grated
½cup dried cranberries

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

Continue reading below

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.

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

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