YIELD: Makes 12 oatmeal cups
INGREDIENTS
For Muffins:
2 – eggs
1 1/2 cups – milk
1/2 cup – apple butter
3 T – coconut oil, melted
1/3 cup – honey
1 1/2 tsp. – vanilla extract
3 cups – rolled oats
1 tsp. – baking powder
1 tsp. – cinnamon
1/2 tsp. – salt
1 – apple, peeled, cored and diced
1/3 cup – golden raisins
1/3 cup – pumpkin seeds, reserved
For Honey Cream:
2 T – honey
4 oz. – cream cheese, softened
1/4 tsp. – cinnamon
1/3 cup – powdered sugar
DIRECTIONS
Preheat oven to 350°, spray muffin tin with non-stick cooking spray.
Combine all muffin ingredients except the pumpkin seeds and let the batter sit for about 15 minutes.
Whip together the Honey Cream ingredients and set aside covered.
Fill muffin tin cups with the batter to the top, sprinkle with the pumpkin seeds.
Bake until golden and dry on top, 25-30 minutes, let them cool for about 10 minutes and remove the muffins immediately from the tin to prevent them from sticking, do not let them cool completely in the tin. You may need to run a knife tip or icing spatula around the edges of the muffins to help them release.
TIP
Store these muffins in the refrigerator if keeping more than a day, this will keep them moist, you may also freeze them individually for a quick breakfast later.