Apple Oatmeal Cranberry Raisin Walnut Muffins or Loaves

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Apple Oatmeal Cranberry Raisin Walnut Muffins or Loaves

M2RDICK
These are moist, hearty, naturally sweetened with honey (and a touch of fruit), packed with texture from oats, nuts, and dried fruits, and perfect as a cozy dessert, breakfast treat, or snack. The recipe makes about12 standard muffins or 2 loaves.
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Prep Time 1 hour
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 2 hours
Course Breakfast, Dessert
Cuisine Southeast Appalachia
Servings 12
Calories 235 kcal

Equipment

  • 1 12 hole muffin pan if making muffins
  • 2 loaf pans if making loaves
  • 1 Large Bowl
  • 1 Medium bowl
  • 1 Mixing spoon or spatula
  • 1 Set of Measuring Spoons
  • 1 Set of Measuring Cups

Ingredients
  

  • 1½ cups Flour I used all-purpose
  • 1 cup Oatmeal old fashioned or quick oats
  • 2 tsp Baking powder
  • ½ tsp Baking soda
  • 1½ tsp Cinnamon
  • ¼ tsp Salt I used pink salt
  • ¾ cup Buttermilk
  • ½ cup Honey
  • ¼ cup Butter melted butter or oil
  • 2 tsp Vanilla extract
  • 1½ cups Apple Large, diced
  • ½ cup Raisins
  • ½ cup Cranberries dried
  • ¾ cup Walnuts chopped

Instructions
 

  • Preheat oven to 375 degrees.
  • Line a 12 cup muffin tin with paper liners or grease well, if using loaf pans, grease well.
  • In a large bowl, whisk together the dry ingredients: flour, oatmeal, baking powder, baking soda, cinnamon, and salt.
  • In a medium bowl, whisk the wet ingredients: eggs, buttermilk, honey, oil or melter butter, and vanilla until smooth and well combined.
  • Pour the wet mixture into the dry ingredients and stir gently with a spatula or wooden spoon until just combined ( a few lumps are okay--don't over mix to keep tender).
  • Fold in the diced apples, raisins, cranberries, and chopped walnuts until evenly distributed.
  • Divide the batter evenly among the muffin cup, if using loaf pans, divide evenly between the two pans. Optional: a bit more cinnamon on top before baking for extra aroma.
  • Bake for 18--24minutes if muffins, the tops should be golden and spring back lightly when touched.
  • Bake for 30 minutes if loaf, or until a toothpick inserted in the center comes out clean or with a few moist crumbs
  • Let cool in the tin for 5 minutes, then transfer to cooling rack to cool completely (or enjoy warm).
  • If loaves, cool longer or until the edges can be moved away from the sides. turn out onto cutting board for slicing.

Notes

Store in an airtight container for up to 3 days at room temperature, or refrigerate for longer. Will freeze beautifully too.
for extra flair, drizzle with a little more honey or a simple glaze (hone + a splash of buttermilk) after cooling.
Enjoy the cozy, fruit-and-nut-packed treat!

Nutrition

Serving: 4ozCalories: 235kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 12mgSodium: 173mgPotassium: 164mgFiber: 2gSugar: 15gVitamin A: 157IUVitamin C: 2mgCalcium: 75mgIron: 1mg
Tried this recipe?Let us know how it was!
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