Autumn Muffins

This is the first post of the new school year! Hopefully you will be able to enjoy the recipes posted here from both this year and last. Thanks to Lauren for all her hard work and for sharing these gems of recipes with our hall this year!

Autumn Muffins… I just made these the other night. They are full of good things! Enjoy!


  • 3/4 cup brown sugar
  • 3/4 cup white sugar*
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup oats
  • 1/2 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup butter, melted*
  • 2 eggs, beaten
  • 1 1/4 cups milk
  • 1 cup dried berries**
  • 1 cup chopped, peeled apple
  • 3/4 cup sliced almonds**


  1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin pans or line with paper muffin liners.
  2. In a large bowl, stir together the brown sugar, white sugar, both flours, oats, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Make a well in the center, and add the melted butter, milk and eggs, mix until smooth. Stir in the dried berries, apple, and almonds. Spoon the batter into the prepared muffin pans. Cups should be at least 3/4 full.
  3. Bake for 15 to 20 minutes in the preheated oven or until a toothpick inserted into a muffin comes out clean.

*If you want to make these muffins healthier, the butter can be substituted with applesauce and you could probably eliminate the white sugar altogether – the fruit brings plenty of sweetness.

**Nuts and dried berries here have plenty of possibilities for substitutions. Use what you have and enjoy the result!



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