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Madonna Oriflamma



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apple_muffinsApple Oat and Nut Muffins 


3/4 cup almond flr

½ cup buckwheat flr

1 cup rolled oats

½ cup Sucanat Sugar

1 Tbsp ground cinnamon

1 tsp baking soda

1 cup finely chopped peeled apples

½ cup unsweetened almond milk

½ cup finely chopped soaked almonds (skins off & chopped)

¼ cup unsweetened applesauce

¼ cup melted butter

¼ cup rice syrup  (optional)


  1. Preheat over 400 degrees. Use 12-cup muffin pan – coat with oil or use paper liners
  1. In a large bowl, whisk together the flour, oats, sugar, baking powder, cinnamon, and baking soda. Make a well in the center of the dry ingredients.
  1. In a medium-sized bowl, combine the apples, milk, almonds, applesauce, butter and rice syrup. Mix well with a spoon until blended.
  1. Add the wet ingredients to the dry ingredients and mix just until combined.
  1. Divide the batter evenly among the prepared muffin cups. Bake for 15 – 20 min, or until a toothpick inserted in the center of a muffin comes out clean.
  1. Let the muffins cool in the pan for no more than 2 minutes before transferring them to a cooling rack.