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)|
|1||cup old-fashioned oats|
|1||teaspoon ground cinnamon|
|¾||teaspoon baking soda|
|½||teaspoon baking powder|
|¼||cup vegetable oil|
|½||cup low-fat milk|
|1||cup unsweetened applesauce|
|½||cup firmly packed light brown
|1||medium apple, cored and
|½||cup 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.
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