Apple Oatmeal & Craisin Muffin {Recipe Redux}

Apple Oatmeal & Craisin Muffin {Recipe Redux}

I am thankful I grew up with a mom who was a baker, an excellent baker at that!  However, you do not have to be a baker to whip up a batch of muffins. I recommend clients freeze muffins so they can easily assemble a meal or snack.  You will discover that “batch baking” is a real time saver!


Prep time: 15-20 minutes

Cook time:  20-25 minutes

Serves: 12



1 cup milk, soured *(see directions below)

1 cup quick-cooking rolled oats

1 small apple, peeled and grated

1/4 cup packed brown sugar

1/4 cup vegetable oil or melted butter

1 egg, lightly beaten

Grated rind of lemon or orange

3/4 cup whole-wheat flour

1/4 cup oat bran

1/4 cup brown sugar

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/2 tsp salt

1/2 cup dried cranberries


  1. Preheat oven to 375 F.  Grease or spray muffin pans or line with paper baking cups.
  2. In a large bowl, pour soured milk over oats; stir to combine.   Let stand for 10 minutes.
  3. In a separate bowl, mix together apples, brown sugar, oil, egg and rind.  Stir into oat mixture.
  4. Combine flour, granulated sugar, baking powder, soda, salt and cinnamon; stir into batter just until moistened.  Gently stir in craisins.
  5. Spoon into prepared pan.  Sprinkle with uncooked oatmeal if desired. Bake for 20 to 25 minutes or until tops are firm to the touch.


* Note:  To sour milk, spoon 1 tbsp of lemon juice or white vinegar to measuring cup; add milk to make 1 cup.  Let stand for 5 minutes.  Stir.