Name That Muffin – Fall Delight, Oat Apple Yum Yums, Cinna—Mmmm Muffins . .

     Here’s a muffin remake recipe. What originally started out as Apple Crisp Muffins has recently turned into mini muffins for a USD 435 Parents as Teachers (PAT) gathering. Fall Olympics was the theme for the Family Fun, Fitness and Food event where the mini muffins were served. Parent and their young children were challenged to . . . examine a muffin by discussing how it smells, tastes, and feels in your mouth (texture); then come up with a name for the treat.

     Besides those names mentioned in the title for this post, a few others included: Yummy Muffins, Baby Kisses (because they were sweet & tasted good), and Muffin Man Muffins.

Name That Muffin – Fall Delight, Oat Apple Yum Yum, Cinna—Mmmm Muffins . .   Makes about 70 mini muffins

Cinnamon-Oat Crunch Topping

3½ cups all-purpose flour                             

3 cups peeled, finely chopped apples                        

1 ½ cups granulated sugar                             

1 teaspoon salt    

1 teaspoon baking soda

1 teaspoon ground cinnamon  

1¼ cups vegetable oil (I start with 1 cup & then add more only if the dough is still dry)

2 eggs, lightly beaten                                                                

1 teaspoon vanilla

1.  Preheat oven to 350°.  Spray mini muffin cups with pan release and sprinkle a little Cinnamon-Oat Crunch Topping in the cups. (I used silicon muffin pans for really easy release after baking.)

2.  In a large bowl combine flour, apples, sugar, salt, baking soda and cinnamon.

3.  Stir in oil, eggs, nuts and vanilla.  (Batter will be thick and resemble cookie dough.)

In the process of adding the various ingredients.

This is what the batter looks like once it is all mixed.

4.  Fill muffin cups — I used a tablespoon scoop to measure out the dough, filling each cup ¾ to almost level full. Sprinkle tops with more Cinnamon-Oat Crunch Topping.   

5.  Bake for about 20 minutes, or until muffins are golden brown and just baked through.

6.  Cool or a wire rack for 5 minutes before removing from pan.

7.  Serve warm or cold.

The other food/nutrition activity at the event — Build Your Own Olympic Fruit & Yogurt Sundae . . . to go with the muffins.

Recipe without photos . . .

Name That Muffin – Fall Delight, Oat Apple Yum Yum, Cinna—Mmmm Muffins . .   Makes about 70 mini muffins

Cinnamon-Oat Crunch Topping

3½ cups all-purpose flour                             

3 cups peeled, finely chopped apples                        

1 ½ cups granulated sugar                             

1 teaspoon salt    

1 teaspoon baking soda

1 teaspoon ground cinnamon  

1¼ cups vegetable oil (I start with 1 cup & then add more only if the dough is still dry)

2 eggs, lightly beaten                                                                

1 teaspoon vanilla

1.  Preheat oven to 350°.  Spray mini muffin cups with pan release and sprinkle a little Cinnamon-Oat Crunch Topping in the cups. (I used silicon muffin pans for really easy release after baking.)

2.  In a large bowl combine flour, apples, sugar, salt, baking soda and cinnamon.

3.  Stir in oil, eggs, nuts and vanilla.  (Batter will be thick and resemble cookie dough.)

4.  Fill muffin cups — I used a tablespoon scoop to measure out the dough, filling each cup ¾ to almost level full. Sprinkle tops with more Cinnamon-Oat Crunch Topping.   

5.  Bake for about 20 minutes, or until muffins are golden brown and just baked through.

6.  Cool or a wire rack for 5 minutes before removing from pan.

7.  Serve warm or cold.