Bigger Muffin, Bigger Breakfast

I should have shared these muffins with the world when I first made them. Sadly, I only had 18 muffins, and there is strong evidence that 18 muffins isn't enough to feed the world. It's not even enough muffins to last me through a month of breakfast.

These are probably the most flavorful muffins that I've made since I started this breakfast muffin fest. The blueberry muffins have so far had my favorite texture, but these rival them. The blueberry are fluffy and sort of sugary, but these combine the fluffiness of warm muffin, oatmeal, the crunchiness of nuts and apple, and the chewiness of dried fruit... I will most definitely be making these muffins again. Not right away, because I am out of craisins and have some cornbread I need to use up, but definitely within a few months.

It might be a little hard to tell from the picture, but...



I finally started making decently sized muffins. Notice how only one didn't puff up above the caking cups this time? With the muffin sizes I was making before I think I'd have no problem making this recipe make 24 muffins, but they'd be tiny little breakfasts. I'm trying to eat more at breakfast, since I've finally admitted that 200 calories is probably the minimum I should eat in the morning. (These are only 177. But I'm getting close!)

On a side note: I started PAM'ing the muffin cups before filling with batter, and they all just slip right out. I'm back to being happy that I bought these.

I don't think I am supposed to re-print this recipe, but if you want it, here is where you can find it: Apple Nut Oatmeal Muffins from Crepes of Wrath. (Makes 18 muffins, about $0.42 and 177 calories per muffin)

Today's lessons learned:

• Grating apples makes a ton of juice, and not as much apple as I'd expect.
  
• Adding chopped nuts does wonders for the texture of muffins.
  
• Apple sauce in muffins? Smart.