1 Cup (250 ml) organic rolled oats
2 Cups (500 ml) whole wheat flour
⅓ Cup (85 ml) white sugar
2 Tablespoons (30 ml) baking powder
4 Teaspoons (20 ml) ground cinnamon
1 Teaspoon (5 ml) salt
1 Cup (250 ml) walnuts, chopped and lightly toasted
1¼ Cups (310 ml) Granny Smith apples; peeled, cored and chopped small
2¼ Cups (560 ml) California raisins, plumped in warm water
1¼ Cups (310 ml) very hot water
½ Cup (125 ml) maple syrup
2 Tablespoons (30 ml) canola oil
Nutrition Facts Per Serving
Amount per serving: Calories170, Total Fat 5g 6.41%, Saturated Fat 0g 0%, Trans Fat 0g, Cholesterol 0mg 0%, Sodium 240mg 10.43%, Total Carbohydrate 31g 11.27%, Dietary Fiber 3g 10.71%, Total Sugars 7g, Protein 4g 8%, Calcium 47mg 3.62%, Iron 1mg 5.56%, Potassium 192mg 4.09%
Preheat oven to 375°F (175°C). Oil or line 24 muffin cups with paper liners; set aside.
Mix dry ingredients all together in large mixing bowl. Stir in walnuts, apple and drained raisins; mix well and set aside. Combine very hot water, syrup and oil in small bowl; mix well. Make well in centre of dry ingredients and add liquids. Quickly, but gently, mix just until flour is moistened.
Fill prepared muffin tins ⅔ to ¾ full and bake at 375°F (175°C) for 15 to 20 minutes or until toothpick inserted in centre comes out clean. Cool on wire rack or serve piping hot.