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Recipe Name: Altamont Orchards Apple-oatmeal Muffins Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 Cup(s) Unbleached all-purpose flour
1 Cup(s) Quick, not instant oatmeal
2 Teaspoon(s) Ground cinnamon
2 Teaspoon(s) Baking Powder
1/2 Teaspoon(s) Baking soda, sieved
1/2 Teaspoon(s) Salt
1 Cup(s) Peeled, coredc chopped
apple 1 large apple
1 Cup(s) Buttermilk
1 Cup(s) Vegetable oil
1/2 Cup(s) Maple syrup
1/2 Cup(s) Packed light brown sugar
1 Egg
How about another muffin recipe? Also from Muffins A to Z by Marie
Simmons: These light, tender muffins remind me of my childhood
breakfast of oatmeal sprkinled with cinnamon and sweetened with a
stream of maple syrup. I added chopped apple and named them for
Altamont Orchards where evey October, I conduct cooking demonstrations
and cookbook signings at an apple festival near Albany, New York.
[author's note] Preheat the oven to 400 degrees F. Light butter 12
muffin cups or coat with nonstick cooking spray. Combine the flour,
oatmeal, cinnamon, baking powder, baking soda and salt in a large
bowl; stir until well blended. Add the apple; toss to coat. In a
separate bowl, whisk together the buttermilk, oil, maple syrup, brown
sugar and egg. Add to the dry ingredients and fold just until evenly
moistened. Do not overmix. Divide the batter evenly among the muffin
cups. Bake until the tops are golden and a toothpick inserted in the
centers comes out clean, 20 to 22 minutes. Cool on a wire rack before
removing from the pan. Makes 12 large muffins Posted to Bakery-Shoppe
Digest V1 #215 by Sandra Swinford <> on Sep 3,

Nutrition (calculated from recipe ingredients)
Calories: 3774
Calories From Fat: 2014
Total Fat: 228g
Cholesterol: 195.8mg
Sodium: 2496.3mg
Potassium: 1756.6mg
Carbohydrates: 404.2g
Fiber: 14.1g
Sugar: 201.6g
Protein: 42.9g

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