Why, try a new recipe for Apple Banana Muffins! I'm here to report that this recipe is a winner and perfect for this time of year.
I adapted the recipe from one I found in an old Taste of Home magazine and will make one more slight change when I make the muffins again.
Apple Banana Muffins
1-1/2 cups quick oats
1 cup all-purpose flour
6 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon cinnamon
2 eggs
2/3 cup milk
2 tablespoons melted butter
1 cup peeled and grated tart apple
1/2 cup mashed ripe banana
Combine the first seven ingredients in a mixing bowl.
In another bowl, beat the eggs, milk and butter.
Stir into the dry ingredients just until moistened.
Fold in the apple and banana.
Fill 12 paper-lined muffin cups with batter.
Sprinkle top of muffins with a cinnamon/sugar mix.
Bake at 375° for 25-30 minutes or
'til a toothpick comes out clean.
Cool for 5 minutes before removing muffins
from pan to a wire rack.
Yield: One Dozen Muffins
Using quick oats instead of old-fashioned rolled oats is the change I will make next time. The texture of the muffins was good, but I think using the quick oats will make the ingredients even more moist and able to "hang together" better.
These moist, flavorful muffins made a yummy addition to our breakfast plate. If you give them a try, I'm pretty sure you'll like them.
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