Autumn and muffins just seem to go together. And that is the case particularly when the muffins are filled with fruit, nuts, oats, and carrots. Enjoy these tasty treats warm from the oven or when they have cooled.
Fall Harvest Muffins
1-1/2 cups all-purpose flour
1-1/2 cups old-fashioned oats, uncooked
1 cup sugar
2 tsp. baking soda
½ tsp. salt
1 Tbsp. cinnamon
2 cups apples, peeled and diced
1-1/2 cups carrots, peeled and shredded
¾ cup sweetened dried cherries, coarsely chopped
1/2 cup chopped walnuts or pecans
3 eggs, beaten
½ cup butter, melted and cooled slightly
½ cup applesauce
2 tsp. vanilla extract
Combine flour, oats, sugar, baking soda, salt, and cinnamon in a large bowl. Add apples, carrots, cherries, and nuts; stir until well mixed. In a separate bowl, whisk together remaining ingredients. Add egg mixture to flour mixture; stir until just moistened. Spoon batter evenly into 18 greased or paper-lined muffin cups, filling 2/3 full. Bake at 350 degrees for 18 to 25 minutes, until a toothpick inserted in the center comes out clean. Cool 5 minutes; remove from pan. Serve warm or at room temperature. Makes 1-1/2 dozen.
Note: The recipe made 23 muffins when I tried it.
Enjoy!
Stay tuned for the next historical post on Monday, November 12th: World War I: Victory Celebration in Winston-Salem.
