Pecan Apple Butter Oat Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1.5 cup Great Value 100% Whole Grain Old Fashioned Oats 4 tbsp *Flax Seed Meal (ground flax) .5 cup Flour, white .5 tsp Baking Soda 1 tsp Baking Powder 1 tsp Cinnamon, ground 1 large Egg, fresh, whole, raw 4 tbsp The Jam Shoppe - Pecan Apple Butter (by TXDARLIN) .25 cup Applesauce, unsweetened .25 cup Great Value - Vitamin D Whole Milk 2 serving Raisens - Sun-Maid Natural California Raisens (1/4 cup/11) .25 cup, chopped Pecans .25 cup (8 fl oz) Water, tap .25 tsp Salt
Soak raisens in hot water.
Grind 1 cup of the oats into a course flour. Add to a mixing bowl with remaining .5 cup rolled oats, flax meal, regular flour, baking soda, baking powder, salt and cinnamon. Toss in pecans.
In a seperate bowl, beat egg with pecan apple butter, applesauce, milk and strained raisens.
Gently mix the wet mixture into dry, adding the soak water for raisens as needed to make a moist consistency.
Spoon into 12 paper lined muffin tins and bake @ 350 until just done. Leaving a little under-done is OK as it retains moisture.
Serving Size: Makes 12 muffins
Grind 1 cup of the oats into a course flour. Add to a mixing bowl with remaining .5 cup rolled oats, flax meal, regular flour, baking soda, baking powder, salt and cinnamon. Toss in pecans.
In a seperate bowl, beat egg with pecan apple butter, applesauce, milk and strained raisens.
Gently mix the wet mixture into dry, adding the soak water for raisens as needed to make a moist consistency.
Spoon into 12 paper lined muffin tins and bake @ 350 until just done. Leaving a little under-done is OK as it retains moisture.
Serving Size: Makes 12 muffins
Nutritional Info Amount Per Serving
- Calories: 128.9
- Total Fat: 3.9 g
- Cholesterol: 16.1 mg
- Sodium: 152.0 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 2.5 g
- Protein: 3.4 g
Member Reviews