The Secret Apple Oatmeal Muffin Recipe from the Corse Family Farm

There is a lot to be said for passing recipes down to the family and friends.   So much of the pleasure in our lives can come from childhood memories sitting around the table and the traditions we have developed with our families.   There may be other recipes similar in idea to what we remember growing up but, they are never quite right to our taste buds memories.

One of the reasons I started blogging recipes, is to make sure mine are passed on to my children, future grandchildren and friends.  My grandmother taught me to make some of her specialties and if she didn't pass the recipes on to me,  they would have been lost for eternity.  I would compare recipes to hearing that song that always brings back memories. The recipes we've indulged in growing up are a part of our history.

Ciao for now!

JPKC

Watch Abbie Corse make her dad's favorite muffins:



Apple Oatmeal Muffins from the Corse Family Farm
(originally posted by the Organic Valley Farm Co Op)

"This recipe came from my dad’s Aunt Florence, a woman whose love shined through her cooking. She would bring out a woven basket with a lovely tea cloth and my dad would practically clap with delight. Years later, I started making them on Christmas Eve after everyone went to sleep, to leave under the tree: a piece of the magic from the Christmas elves. – Abbie Corse, Organic Valley Farmer-Owner"

Apple Oatmeal Muffins

• 1 cup whole wheat pastry flour
• 1 cup quick cooking oats, uncooked (organic preferred)
• 1 tablespoon baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1⁄2 teaspoon salt
• 1 Large Organic Valley Egg
• 3⁄4 cup Organic Valley Whole Milk or Organic Valley Lactose Free Whole Milk
• 1⁄2 cup Organic Valley Cultured Unsalted Butter, melted, cooled
• 1⁄3 cup pure maple syrup
• 1 cup chopped peeled apple (organic preferred)
• 1 cup golden or dark seedless raisins

1.) Heat oven to 400°F. Combine flour, oats, baking powder, cinnamon, nutmeg and salt in a medium bowl; mix well. In a small bowl, beat egg lightly. Stir in milk, butter and syrup. Add to oat mixture, mixing just until dry ingredients are moistened. Stir in apple and raisins.

2.) Spoon batter into 12 medium paper-lined or greased muffin cups (cups will be nearly full). Bake 16 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes in pan; transfer to wire cooling rack. Serve warm or at room temperature with additional butter if desired.