I am a wife, a mom, a high school teacher, crafter, baker, and so much more. I love trying my hand at new things. Adventures are everywhere.
Hearty Breakfast Idea
I love to have homemade muffins for breakfast. I have learned to make these ahead of time and store them in the freezer. I bake them, let them cool, then store them in a gallon-sized slider bag in the freezer. This allows me to have my muffins longer than if I left them out in the open.
The mornings that I am craving a homemade muffin, I remove them from the freezer and thaw them in the microwave for about 30 seconds.
I have found that if I wrap the frozen muffin in a paper towel when I microwave them, it helps to retain the moisture of the muffin.
I feel much better about eating muffins I have baked than store-made ones. I enjoy that I know what ingredients are going into my muffins. I also find these to be cheaper to make than purchasing the fancy bakery ones.
Applesauce Oatmeal Muffin Recipe
|Prep time||Cook time||Ready in||Yields|
- 1 1/2 cups oatmeal, uncooked
- 1 1/4 cups flour
- 2 tablespoons ground cinnamon
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup applesauce
- 1/2 cup brown sugar, packed
- 1/3 cup vegetable oil
- 1 large egg white
- 1 teaspoon vanilla extract
- 1/4 cup chopped nuts (optional)
- In a small mixing bowl, combine the dry ingredients. Mix well.
- In a large mixing bowl, combine the applesauce, oil, egg white, and vanilla extract. Mix well.
- Gradually add the dry ingredients mixture to the large mixing bowl with the wet ingredients. Stir while adding the dry mixture. Beat until well blended.
- Line a muffin tin with paper or silicon liners. With an ice cream scoop, fill the muffin cups to about 3/4 full.
- Once all 12 muffin cups are filled to 3/4 place them in preheated oven. Bake at 375 degrees for 20 - 25 minutes.
Combining the Applesauce Oatmeal Muffin Ingredients
It is best to set out your ingredients to let them become room temperature before combining them. If you can, set your egg out on the counter so that when you mix it in, it is at the same temperature as your other ingredients.
I have found that mixing the dry ingredients well in a separate bowl helps with the overall smoothness of my batter. This allows the dry ingredients to disburse better throughout the batter mixture.
In my main bowl, I mix the wet ingredients. I beat these till well mixed. Slowly, I add the dry ingredient mixture. Combining the dry ingredients gradually ensures fewer lumps and is easier to stir the mixture.
Combining gradually keeps the flour from flying out of the bowl, especially using a mixer.
For the optional nuts, I have used pecans and walnuts alternatively. I have often not added the nuts. My family seems to prefer these without the nuts.
I love the pecans added, but my husband is not a fan.
If you add these, I recommend folding them in after thoroughly mixing the batter. You can use other varieties of nuts and even increase the amount. The addition of nuts is a preference addition anyway. Play around with it and see how you prefer them.
Paper Liners vs. No Liners
I usually use paper liners because they make for super easy cleanup. I wouldn't say I like a lot of scrubbing on bakeware to get baked batter off my muffin tins. I have only baked without the paper liners when my supply of liners has run out.
Also, my not-so-pretty muffin tins do not touch my muffin batter since I use the liner.
However, the end product will be pretty different if you bake your muffins with or without the liners. The muffins baked in a paper liner have a softer outer shell. The ones baked in a lightly oiled muffin tin without the liner will have a light golden, slightly more challenging surface.
How you bake them is a preference on your part. If you decide not to use the liners, you will need to oil the tins, so they do not stick. If you do not grease them, you will have difficulty getting them out of the muffin pan.
What Kind of Vegetable Oil?
For this recipe, I usually use canola oil simply because this is my preference. If you typically use vegetable oil, you can use that instead. If you use another type of oil, it can work. You will not want an oil that has a strong flavor, though.
Canola oil is a mild-tasting oil, and I prefer it over vegetable oil. Again, this is up to you on your way of cooking. Just know that you do have options.
© 2022 April McMichael