Apple Oatmeal Muffins

From: Chef #174383

On Jul 30, 2008

I made a double batch of these muffins last night. I used half the oil and substituted the other half with unsweetened apple sauce (like another member had suggested). I also used whole wheat flour instead of white, and substituted half the sugar for Splenda. They turned out tasty, but a bit too dense. Next time I think I'll use white flour and the full amount of oil. I must say, they are very healthy and filling as a snack or quick breakfast.

From: Chef #846356

On Jul 20, 2008

Yummy!! I added a bit of extra apple and they still turned out great.

From: Miss Annie

On Oct 3, 2002

These old fashioned muffins were just what I have been looking for. The apples gave the muffins a tartness, but not overpowering. I used Granny Smiths'. I loved the density of these muffins too. Warm from the oven, they made a great breakfast treat, and healthy too. Thanks for sharing, Sue.

From: Sue L

On Oct 15, 2002

Just as a note for everyone, the tablespoon of baking powder in the recipe was not an error. When you happen upon a recipe and you think something is in error, it is better to click where it says "Find an error? Send us questions or corrections" because the Zaar forwards an email to the chef asking them about it. I hadn't gotten a mail, or I could have answered this easily. I'm sorry that Ellie2 ended up using the wrong amount and had the muffins turn out bad because of it. I hope next time, there will be a better ending.