Susie is excited to be part of the Test Kitchen team. Her editorial and creative writing experience started at HOUR Detroit magazine in Royal Oak, Michigan. Continuing her education, she earned her degree in nutrition and dietetics. Since then, she has worked in R&D, innovation, product development and consumer affairs.
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Fall harvest muffins full of fruit, vegetables, oats and nuts are perfect to serve any time of the day.
Dietary Fiber: 2g
Easy to make. Moist and delicious
I love making muffins and this is now one of the top favorites with family and neighbors. I always have these ingredients on hand so can make a batch often. Made no variation to the recipe but plan to use different kinds of apples and dried fruite to see how the flavors change.
These muffins were fabulous and good for you too! I used all the ingredients listed but did add a little nutmeg. My hubby loved this muffin and I can't wait to make them again, would double the recipe as these are a great take to work breakfast. I did use whole wheat flour and substituted half the sugar with Splenda and they came out fantastic, maybe even a little too sweet with the apples and cherries.
This is fantastic! Everyone loved them. I made them in 3 sizes, mini's, normal, & jumbo...doubled the recipe & glad I did. I used the uncooked quick cooking oatmeal, granny smith apples, the pecans, UNSWEETENED applesauce & a combo of dried cherries & dried orange zest cranberries. I also felt compelled to sprinkle a bit of nutmeg in with the cinnamon. Didn't want to change anything else. Obviously I adjusted baking times for muffin sizes. I did sprinkle some with course sugar before baking...just because.
I used this recipe with a couple of alterations - I substituted 1/2 cup of whole wheat flour and used craisins rather than cherries. It was a great hit with my kids as well as my husband and I.
I had 3 women friends for breakfast before taking off for Christmas @ Shaker Woods, an annual event held in Ohio featuring crafts and food. I decided to try these muffins for my breakfast meal along with baked apples, yogurt and tea. The muffins were delicious. I did modify a bit as I try to make everything as healthy as possible. I used 1/2 cup white flour, 1/2 cup whole wheat flour, and 1/2 cup of barley flour. I used one egg and 3 egg whites, cut the butter to 1/4 cup and added an extra 1/4 cup applesauce. My last change was to use dried cranberries as I had a large bag in my panty and did not have the cherries. These were so good and they freeze very well. Try them. I believe you will find them excellent.
Outstanding, delicious, and healthy! The pictures and the text made me want to bake the muffins for my family.
What a wonderful tasting recipe. I used dried cranberries rather than the cherries. You just can't beat this recipe for being a healthy choice.
These are absolutely delicous! And you can eat them and not feel too guilty because they have so many things in them that are good for you.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1760
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Ahhh, chili. You can make a boat-load in almost no time at all. It is a dish that is perfect for a crowd of football fans. Best of all, with endless ingredient possibilities, it is easy to personalize chili for the type of guests you will be serving.
Ahhh, chili. You can make a boat-load in almost no time at all. It is a dish that is perfect for a crowd of football fans. Best of all, with endless ingredient possibilities, it is easy to personalize chili for the type of guests you will be serving. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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