In the ongoing effort to expand our food repertoire, I wanted to try some new baking options to help fill the kids lunches with filling and healthy snacks.
I’m trying to use my cook books more, but it’s hard not to default to the repository that is Pinterest. I had some apples that were nearing the end of their life so I peeled and chopped them and set out to find a recipe that would best use three cups of apples. I landed on Apple Cinnamon Baked Oatmeal. I love a recipe that lets me use ingredients that I always have on hand.
This was also the first opportunity I had to test drive my new Cadillac muffin tin. Did you know that 24-hole muffin tins are a thing?! How did I not know this? I was planning to pick up a new muffin tin at the store recently because my old one had taken on a well-loved film where the non-stick coating used to be. I threw one in the cart, but then took a double-take when I saw this beauty:
For someone who bakes as often as I do, and muffins in particular, it’s quite ridiculous that I’ve only just discovered this now. Obviously, I had to have it.
For a recipe like this that takes 30 minutes to bake, being able to do 24 at a time instead of 12 is a real time saver.
The recipe came together quite wet, which the writer warned about, so while it seemed weird to me, I rolled with it. I used a measuring spoon with a handle to ladle the contents into the muffin tin, trying to keep the moisture level even in all of the cups. The directions worked perfectly and I’d definitely make this recipe again. I’d also consider swapping out different fruits. Next time, I’ll also cut back on the sugar. With 3/4 c of brown sugar in the mix, these were much sweeter than they needed to be.
Tip: Store in the fridge. Not ON the fridge. These moist little muffins and the warm surface did not mix and we had mildew within two days. Next time, I’ll definitely freeze them in portioned containers for quick nuked breakfasts or to throw into lunch bags.