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What’s Fresh With Beth Irons: Apple & Toasted Oat Muffins

Apple & Toasted Oat Muffins


½ cup uncooked regular rolled oats

1½ cups plus 2 tbsp. all-purpose flour, divided

1 tsp. baking powder

1 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. ground ginger

1 tsp. kosher salt

Pinch of ground cloves

¾ cup granulated sugar

½ cup unsalted butter, melted and cooled

½ cup whole milk

1 large egg, beaten

1 tsp. vanilla extract

½ cup raisins

1 large Granny Smith, Fuji or Gala apple, peeled and diced




  1. Preheat oven to 350°.
  2. Spread oats on a rimmed baking sheet; bake in preheated oven, stirring occasionally, until oats are golden brown and smell toasty, 5 to 8 minutes.
  3. Stir together toasted oats and 1½ cups of the flour in a large bowl.
  4. Whisk in baking powder, baking soda, cinnamon, ginger, salt and cloves.
  5. Stir in sugar, butter, milk, egg and vanilla.
  6. Toss together raisins, diced apple and remaining 2 tablespoons flour until fruit is well coated. Add mixture to batter, and stir to combine.
  7. Spoon about 3 tablespoons batter into each of the 12 baking cups.
  8. Bake muffins until browned and a wooden pick inserted in center of muffin comes out clean, 25 to 30 minutes.
  9. Cool to room temperature. Store muffins in an airtight container at room temperature up to 4 days. Split and toast muffins under the broiler or in a toaster oven to refresh.



From people.com/food