Comments on: What’s Cooking Wednesday: Glazed Apple Oatmeal Cinnamon Muffins

By: erin :: the olive notes

erin :: the olive notes — Tue, 07 Apr 2009 01:24:59 +0000

ok, trying these probably tomorrow!

erin :: the olive notes’s last blog post..beach blanket

Enjoy!

By: Sierra

Sierra — Fri, 03 Apr 2009 21:20:53 +0000

To the Helena (who cannot have sugar.)..have you tried agave nectar. It is natural substitute for sugar and doesn’t raise blood sugar levels. I use 1/4 cup in this recipe and it worked great. Just add it to your wet ingredients.

Thanks for the great recipe, Michelle!

Thanks so much Sierra! Great tip

By: helena

helena — Fri, 03 Apr 2009 09:56:47 +0000

Here’s a challenge…I can no longer eat sugar or white flour. So muffins as I know them are now off the menu. Do you have any recipes for sugarless, non-white flour muffins?? The fat content is not so important, if that helps.

I’ve posted Gluten-Free Chocolate Coconut Muffins made with coconut and almond flour, but they have sugar so I went looking for a sugar substitute and everyone states the obvious: artificial sweetener. Eh. With a recipe like these apple muffins, though, honey or even maple syrup would work, right? (I really don’t like artificial sweeteners)…I’m sure there are sites that can help with conversions/measurements for those types of substitutions.

On that note, there are LOTS of gluten-free blogs out there these days, including one of my favorites, Gluten-Free Inspired. Jennifer has some great links in her sidebar as well

By: Rebecca

Rebecca — Thu, 02 Apr 2009 14:57:37 +0000

Is it possible to make this into a loaf, like a banana bread? I am thinking that this would make a great mid afternoon snack. Is it regular oatmeal? I know some recipes call for quick cooking. Thanks for a great recipe! Rebecca’s last blog post..April Fools, Non Reality...Thursday Thunks! The oatmeal I used was Quaker Oats--didn't say quick cook. I don't see why it couldn't be made in a loaf; you'd probably just have to adjust the baking time (not sure how big your loaf pan is either vs. how much batter this makes).

By: Rosa

Rosa — Wed, 01 Apr 2009 16:53:21 +0000

These look absolutely scrumptious!! And so easy to make. I would eat these for breakfast (even if they didn’t have oatmeal in them).

Rosa’s last blog post..Ananas e Fragole

So would I…shhh!

By: elra

elra — Wed, 01 Apr 2009 16:40:28 +0000

Of course! it’s absolutely and totally okay for breakfast. No, it’s not just okay, it’s perfect for breakfast.
Cheers,
elra

elra’s last blog post..Riviera

Thanks for the back up, Elra

By: Laurie

Laurie — Wed, 01 Apr 2009 15:59:25 +0000

That looks so yummy.. It would go great with my morning cup of coffee.. oh, and my Bella is standing over me saying, “Mommy, you should make that!”

Laurie’s last blog post..Amaretto Marble Bundt Cake

Hah, smart little one you have there

By: Minnie

Minnie — Wed, 01 Apr 2009 14:02:06 +0000

Great Magazine. I don’t recall seeing that recipe. I’ll be tyring that one for sure.

Minnie’s last blog post..17

It was listed as a Weeknight Dessert, which shows you just how easy it is

By: Jeni Hill Ertmer

Jeni Hill Ertmer — Wed, 01 Apr 2009 13:56:56 +0000

Now that recipe not only looks good -from the picture -but sounds and looks easy and good from the recipe too! Thanks for posting something so yummy looking! Jeni Hill Ertmer’s last blog post..More Pipe Dreams Enjoy Jeni!

By: deeba

deeba — Wed, 01 Apr 2009 13:50:58 +0000

I love the lemony glaze Michelle, & the fact that you added oats to the mixture. How YUM! deeba’s last blog post..Dorothy Mae Brown's APPLE SPICE CAKE sans Caramel Syrup Thanks Deeba!