Fare With A Flair: Muffins sweet, homemade Mother’s Day treat

Something sweet and homemade often highlights a special occasion in our home.

This weekend, there will be a lot of home baking going on as we strive to commemorate Mother’s Day during a difficult stay-at-home order.

I’m suggesting the following simple, flexible recipe for oatmeal apple muffins. I use grated apple in the recipe below, but other fruits and berries are easily substituted as they come into season. I’m thinking blueberries and diced fresh peaches as two options.

There’s flexibility in the spice, too. While this recipe calls for cinnamon, you also can consider allspice or cardamom. Have some fun and change it up a bit.

This recipe makes 12 regular-sized muffins or six jumbo, depending on the size of muffin liner you use.

These would be the perfect accompaniment to a morning coffee or an afternoon tea. They transport easily, so it’s something that can be dropped off and shared. Accompany them with a jar of special jam and it’s a great gift. 



Oatmeal Apple Muffins

Makes 12 regular or 6 large


1 cup (250 ml) large flake oats       

*1 cup (250 ml) buttermilk               

1  large egg                                                                           

1/2 cup (125 ml) vegetable oil          

1/2 cup (125 ml) brown sugar           

1 tsp (5 ml) cinnamon

1 cup (250 ml) all-purpose flour     

1/2 tsp (2 ml) baking soda            

1 tsp (5 ml) baking powder           

3/4 tsp (4 ml) salt

1 cup (250 ml) grated apple (skin on)                              




In a medium bowl, combine oats and buttermilk and set aside.


In a large bowl, beat egg, oil and brown sugar.


In a separate bowl, sift together dry ingredients.


Using a spatula, fold dry ingredients into the egg mixture. Stir in oatmeal mixture and apple until just combined.


Spoon into either a 12 regular sized liners in a muffin tin or into 6 large muffin liners and bake in a 350F (180C) oven for 25 minutes for the smaller muffins, 35 minutes for the larger. (Test for doneness by inserting a toothpick in the centre of the muffin — it should come out dry when the muffins are fully baked).

* Note if you don’t have buttermilk, pour 1 tbsp (15 ml) of lemon juice or white vinegar into a measuring cup. Add enough milk to make 1 cup (250 ml). Let sit for five minutes, then stir.

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