My granddaughter started preschool.
What a different school year! Our grandchildren are happy to be back at school. Everyone is wearing masks--teachers, staff, and students. No drinking from the water fountain or sharing supplies. I'm thankful they are taking precautions, and I'm praying for everyone to stay healthy and safe.
Favorite Oatmeal Apple Walnut Muffins
My husband and I started a healthy eating kick over a year ago. He was experiencing some health issues. It was time to rethink our unhealthy lifestyle. So, he bought a Fitbit and started exercising. I revamped our menus. And it worked! We still enjoy eating dessert, but I make healthier desserts, lower in fat, sugar, and refined flour. I enjoy baking muffins (instead of cupcakes) with fruit, nuts, and whole grains. Fresh and dried fruit make muffins moist and sweet. Nuts add crunch and flavor. Whole grains add texture. Healthy ingredients make these muffins more filling and more satisfying, too. I wanted to share our new favorite with you. It's brimming with nutrition--it's breakfast in a muffin, a perfect way to start a busy school day or break for mid-morning coffee.
1 scant cup milk or almond milk
1 tablespoon apple cider vinegar
1 medium-large apple
2 tablespoons oil
1/2 cup brown sugar
1 egg
2 cups 1-minute oats
1 1/4 cup unbleached white flour
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup broken walnuts
Preheat oven to 400 degrees. Grease muffin tin or line with muffin papers.
Measure milk. Add vinegar; set aside for 5 minutes.
Core the apple. Grate into a cereal bowl; set aside.
Measure oil, brown sugar, and egg into a large bowl. Add milk mixture and stir. Measure oats, flour, baking powder, baking soda, salt an cinnamon. Stir just until mixed. Fold in nuts and grated apple.
Spoon batter into muffin tin. Bake 20 to 25 minutes or until toothpick comes out clean. Remove from muffin tin and cool on wire wrack. Serve with butter.
Yield: 12 muffins
1 tablespoon apple cider vinegar
1 medium-large apple
2 tablespoons oil
1/2 cup brown sugar
1 egg
2 cups 1-minute oats
1 1/4 cup unbleached white flour
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup broken walnuts
Preheat oven to 400 degrees. Grease muffin tin or line with muffin papers.
Measure milk. Add vinegar; set aside for 5 minutes.
Core the apple. Grate into a cereal bowl; set aside.
Measure oil, brown sugar, and egg into a large bowl. Add milk mixture and stir. Measure oats, flour, baking powder, baking soda, salt an cinnamon. Stir just until mixed. Fold in nuts and grated apple.
Spoon batter into muffin tin. Bake 20 to 25 minutes or until toothpick comes out clean. Remove from muffin tin and cool on wire wrack. Serve with butter.
Yield: 12 muffins
Do you have a favorite muffin recipe? Take a picture and tag me on Twitter or Instagram @AmyHouts.
Book news! So excited to be one of the featured children's authors in this new book, WRITING & SELLING CHILDREN'S BOOKS IN THE CHRISTIAN MARKET, by award-winning author Michelle M. Adams and her literary agent, Cyle Young.
Let's end with a school-related quote.
Education is the key to unlock the golden door of freedom. -- George Washington Carver
Education is the key to unlock the golden door of freedom. -- George Washington Carver
Amy Houts is an author of over 100 children’s picture books, cookbooks, and board games that feature early learning concepts, family themes of love and friendship, and holiday celebrations. Amy’s numerous short stories, articles, and poems have appeared in Ladybug Magazine, Highlights Hello, and Pockets Magazine. Her books include: God's Protection Covers Me (Beaming Books); Think Like a Scientist (Pearson Learning Group); and Dora the Explorer Safety (Learning Horizons).
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