Zutaten für Autumn Oatmeal Muffins
- 1 ½ cups rolled oats
- Whole Wheat Flour
- Unbleached Flour
- Sucanat
- 1 teaspoon baking powder
- ½ teaspoon salt
- Ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Clove
- 1 cup milk
- 2 large eggs
- ½ cup applesauce
- ¼ cup vegetable oil
- 1 cup currants
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Zubereitung von Autumn Oatmeal Muffins
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups rolled oats, ¾ cup brown sugar, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon salt.
- Make a well in the center of the dry ingredients.
- In a separate bowl, whisk together 1 cup milk, 2 large eggs, ½ cup applesauce, ¼ cup vegetable oil, and 1 cup currants (or raisins).
- Pour the wet ingredients into the well of the dry ingredients and stir gently until just combined. Do not overmix.
- Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full.
- Bake for 15-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
6g
Fat
3g
Carbs
6g
