Whole Wheat Apple Muffins with Oatmeal, Cinnamon and Raisins

Whole Wheat Apple Raisin Muffins with Oatmeal

I just made these whole wheat apple muffins today, and they were so good, I wanted to sit down right afterwards and share the recipe for you! 

These muffins were as sweet and as moist as you can imagine any muffin can be.  Who would have thought whole wheat muffins could melt in your mouth?  Well, these did!

I believe there may have been a couple of different things that went into this muffin recipe that helped them have such a luscious texture. 

First, I used white whole wheat flour instead of regular whole wheat flour.

The recipe actually called for sifted “flour” which I would assume meant white all-purpose flour.  However, since I am trying to use more whole ingredients these days, I figured a muffin recipe might be a good recipe to substitute white flour with white whole wheat flour.   

Before I go on, let me share that the above substitution in this particular recipe worked quite well on a 1 to 1 ratio.  

Baked good recipes with white whole wheat flour are going to have the same nutrition and fiber as those baked with regular whole wheat.  The difference in the flour is the color of the wheat in its natural form  White whole wheat flour comes from the bran of white wheat instead of the bran from brown wheat!  There IS white wheat in this world.  It’s just that you haven’t seen that wheat used so much in recent history.  

Best news yet, white whole wheat flour is STILL a natural, unprocessed whole food!  

Here’s the big deal though, I think… The lighter color of white whole wheat flour is a psychological factor  which I believe helps us to categorize the goodies baked with the white whole wheat as fluffy and moist, kind of like what most people have come to expect from muffins, cakes, and breads baked with the white all purpose flour.  

There is a big difference though.  With white whole wheat flour, you have the health benefits of whole wheat in your baked item along with the expected texture of the best homemade baked goods you family has been used to enjoying.  

Note:  Not all flour substitutions will work on a 1: 1 ratio including white to white whole wheat.  This time, it did.  

The other reason I believe these muffins were so succulent was the addition of green apples in the recipe. 

Let me explain what happened.  It was actually just a lucky break there.

My grandson Liam and I worked on these breakfast muffins together this morning.  He wanted to help me bake something, and since I love baking with kids, and we hadn’t eaten yet, I jumped at the chance to work with him on this cooking project. 

It also so happened I had earlier pulled an old Mennonite recipe book of mine out of my cookbook cabinet and had it sitting right in plain site.  (Talk about great old cookbooks and good timing!)  

Here is the book that I used:  the “More With Less Cookbook”.

More With Less Cookbook - A Classic Mennonite Cookbook

More With Less Cookbook – A Classic Mennonite Cookbook

I flipped through the pages and quickly found some muffin recipes. 

The muffin recipe that caught my eye was the “Cinnamon Topped Oatmeal Muffins”. 

Did I have the ingredients?  Yes.  Check.

Uh oh…  I ALMOST had all the ingredients.  I only had half as many raisins as the recipe called for!

Fortunately Liam was there playing with an apple which had come from a bag of Granny Smith apples his mom had purchased for baked apples on Thanksgiving Day.  What confirmed my initial thoughts and made my decision to try some apples in the recipe was Liam saying “Grandma, let’s put some apples into our muffins!”  

I looked at Liam and said “Liam, I believe you have a good idea there.  It seems to me like apples and raisins go well together.  Let’s put some apples into our muffins!”

Liam said “Ah hum!”   

And that’s the story behind adding the apples into our batter and making some very sweet whole wheat muffins that were soft, sweet, and delicious!   

Sometimes necessity is the mother of invention.  Sometimes those inventions turn out some pretty fantastic end products!    

Liam and I did add some additional spices that were not in the original Mennonite muffin recipe – not because I was thinking it would be a good idea but because Liam already had picked up the nearest spice bottle and was holding it in expectation.  

Fortunately, he was holding ground cloves.  

“OK, I said.  I think ground cloves would go well with apples and raisins, but if we add that, let’s throw some nutmeg and cinnamon into the batter too… just because Grandma thinks nutmeg and cinnamon seem to go well with ground cloves.”

“Ah huh!”  Liam happily agreed!  

So we added some ground cloves, nutmeg, and cinnamon to the batter… just a tad… and I don’t think the Mennonite cooks of the world will mind one bit!  

The muffin crumb topping already had some cinnamon.  I wondered if I may have overdone it by adding a little cinnamon in the batter.  I’m thankful now I can say the little bit of extra cinnamon in the batter went quite well with the cinnamon crumb topping!  

 All in all, it took a little bit of ingenuity and  an attitude of experimentation (which is sometimes necessary when cooking with kids), but we came up with a mouthwatering yet healthy muffin recipe that any whole foods advocate… or Mennonite baker… would approve!  

Here are our finished muffins (whole food muffins, no less)!  

Whole Wheat Apple Raisin Muffins with Oatmeal

Scrumptious whole wheat apple raisin muffins served with strawberry Greek yogurt for breakfast!

 

And here is the recipe for whole wheat apple muffins with oatmeal, cinnamon and raisins

White Whole Wheat Apple Muffins with Oatmeal, Cinnamon and Raisins
Serves 12
A mouthwatering whole foods muffin recipe made with white whole wheat flour and sweetened with natural pure cane sugar, apples, and raisins. A sweet delight for any morning breakfast or afternoon snack with no spread needed!
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
203 calories
31 g
31 g
7 g
5 g
4 g
91 g
116 g
12 g
0 g
3 g
Nutrition Facts
Serving Size
91g
Servings
12
Amount Per Serving
Calories 203
Calories from Fat 64
% Daily Value *
Total Fat 7g
11%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 31mg
10%
Sodium 116mg
5%
Total Carbohydrates 31g
10%
Dietary Fiber 3g
10%
Sugars 12g
Protein 5g
Vitamin A
5%
Vitamin C
2%
Calcium
10%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the muffin batter
  1. 1 cup white whole wheat flour
  2. 1/4 cup natural pure cane sugar
  3. 3 tsp. double acting baking powder
  4. 1/2 tsp. salt
  5. 1/4 tsp. ground cloves
  6. 1/4 tsp. ground nutmeg
  7. 1/2 tsp. ground cinnamon
  8. 1 cup old fashioned rolled oats
  9. 1/4 cup raisins
  10. 2 small Granny Smith apples, peeled, cored, and diced into very small pieces
  11. 4 Tbsp. unsalted butter, melted
  12. 1 large egg, beaten
  13. 1 cup whole milk
  14. A little extra butter for greasing the muffin tin cups
For the cinnamon crumb topping
  1. 2 Tbsp. sugar
  2. 2 tsp. white whole wheat flour
  3. 1 tsp. ground cinnamon
  4. 1 tsp. melted butter
Instructions
  1. Grease muffin cups with butter and set aside.
  2. Preheat oven to 425 degrees.
  3. In a large bowl, mix the white whole wheat flour, sugar, baking powder, salt, cloves, nutmeg, and cinnamon.
  4. Stir in oats, raisins, and apples.
  5. Add the butter (melted), egg, and milk, and stir those wet ingredients with the dry ingredients and fruits just until all the ingredients are well combined (but no more than that).
  6. Divide muffin batter equally into the 12 greased muffin cups.
  7. Sprinkle cinnamon crumb topping onto the tops of each one before baking.
  8. Bake at 425 degrees for 15 minutes.
Notes
  1. Sometimes muffins can be removed from a muffin pan almost immediately, but usually it is best to let them set a couple of minutes before you try to take them out.
Adapted from More-With-Less-Cookbook
beta
calories
203
fat
7g
protein
5g
carbs
31g
more
Adapted from More-With-Less-Cookbook
THE NEW AMERICAN HOME http://padoozles.com/
 Liam, I think we did a fine job baking together this morning!  Our muffin recipe was fun to make and so healthy.  The additional spices were just perfect.  Thanks for the suggestion, Liam!  We also had a great time eating those muffins too, didn’t we?  

What more could a person ask for on an otherwise quiet, laid back Saturday morning than moist and delicious whole wheat apple raisin cinnamon muffins and someone special to share them with?


  

Publishing a Cookbook: A Journey of Spiritual Faith

Publishing a Cookbook

I completed my cooking class last Wednesday night at the University of Texas at Arlington!  Amber Royer, the instructor, taught so many things to us during that five week time frame.  I am amazed how much she squeezed into our time together each week!  Amber, you did a great job!  Thank you! 

Amber taught us all the different facets on how to write a cookbook like:  

  1. How to set up a cookbook template
  2. How to organize a good recipe book
  3. The ins and outs of e book publishing
  4. The pitfalls as well as the benefits of self publishing
  5. How to submit a cookbook proposal to a publisher for the best chances of getting published
  6. What to expect when you get published
  7. Best angles and lighting for the best food photography shots  (That’s a tough area for me.  I’m still working on that, but I’m getting better!)  
  8. The best writing voice for a cookbook
Cooking and clicking!

Cooking and clicking in my cooking class at UTA!

As a cookbook class instructor, Amber did not present topics about anyone’s journey of spiritual faith.  The class was about  writing, not about spiritual faith.  Just as Amber was hired to do, Amber taught about writing and publishing cookbooks.

However, the Holy Spirit must have been in that class with me because I sure learned things about writing a cookbook from Him as well.  

Amber taught us:

1.  Writing a cookbook calls for perfection, so I should be willing to work hard to be accurate in my writing.  

Then the Spirit nudged me and whispered:

“And be accurate to God’s Word as well”.    

Do your best to present yourself to God as one approved, a worker who has no need to be ashamed, rightly handling the words of truth.  – 2 Timothy 2: 15. 

Amber taught us:

2.  Publishing a book with a well-known book publisher is not a guaranteed end result, but I have every right  to work hard  towards that goal or to find another good publishing and marketing route if I have a good idea worth sharing.  

Then the Spirit nudged me and whispered

“And if I call you to share something, if I call you to write a Christian book…or a cookbook… or a Christian cookbook… or whatever I call you to do, you have every responsibility to work hard towards that goal so that what is inside you is not left there untouched”.       

Therefore, my dear brothers and sisters, stand firm.  Let nothing move you.  Always give yourself fully to the word of the Lord, because you know that your labor in the Lord is not in vain.  – 1 Corinthians 15: 58

Amber taught us:

3.  Organizing a cookbook requires a balanced approach so that no one category is overdone while others are left with too little. 

Then the Spirit nudged me and whispered

“But let God’s Word be the foundation of it all”.    

That foundation can NEVER be overdone and without it, ALL else is too little.  

He is like a man building a house, who dug deep and laid the foundation on the rock. And when a flood arose, the stream broke against that house and could not shake it, because it had been well built.  – Luke 6:  48

Amber also taught us:

4.  We may need to stretch ourselves to learn new things or do things we may not have done before if we write a book that gets published.  

For me, using publishing software to set up grids for book proposals and food photography were both pretty challenging.  I almost wanted to quit the class!  Add to that the idea of press releases and interviews in the future if I write a book and get it published.  My cooking class = Eye opener!  

Then the Spirit nudged me and whispered, 

“You may not like being stretched Chris, but just do it.  Do what I give to you to do, and know that I’ll be there for you through it all… as I always have been and as I always will be”.  

Trust in the Lord with all your heart, and do not lean on your own understanding. In all your ways acknowledge him, and he will make straight your paths.  Proverbs 3:  5 – 6.

Publishing a Cookbook

Cookies from my cooking class! (And guess what…. I took this picture!)

All in all, I believe the Holy Spirit impressed upon me, beyond a shadow of a doubt, that my own desires… my own thoughts… my own successes… accomplishments….  feelings or failures should never come before what the Lord wants to do in my life and to do WITH my life.  I must never, ever detract from the message of Christ Jesus.   I must always do my part to let HIS message be heard.

That was quite a spiritual journey for having just taken a “Writing a Cookbook” class at a public university!   

Christians like to quote the old saying “God works in mysterious ways”.  Well, He sure did work in some mysterious ways in my life during these last few weeks!   I took a college course thinking I would get some insight into the field of writing and book publishing. I thought we were going to learn how to write a recipe book.  Writing and publishing?  Yes.  Recipes? Yes.  Cooking?  Yes.  All those things were there.  We even put a recipe book together as a class.  

However, I got schooled in my spiritual well being too, and I do mean schooled, like seriously schooled!  Like Heavenly schooled.  

Now I know not all of you have a call to write a book.  Maybe you do.  I am guessing many of you have other calls in life though, all important in God’s plans.   While I don’t know your call, you perhaps do, or maybe you are waiting for that hoped-for call, or confirmation, or even just a clue!  Maybe you just don’t know at all…. not yet anyway.  I don’t know where you are.

I know this though:  I know the Lord created you for a reason, and I know He is making good on that reason no matter what you are doing, or not.  

I also know that if you reach out to Him and step out in faith, He will be there for you, and He will bless the work you do for Him.  

Be ready though.  As I have just discovered… Those who step out to do His will may just get a little extra schooling along the way as well.  

Are you ready?