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Don't be put off by the large amount of oil in this recipe. It makes 5 dozen muffins! These muffins freeze well, so they're perfect for baking and freezing to eat later as well.

4 egg whites, whisked until mixed
4 cups skim milk
1 cup molasses
3/4 cup vegetable oil
1& 1/3 cups packed brown sugar
5 & 1/3 cups unbleached all-purpose flour
4 cups rolled oats
1 cup whole wheat flour
2 tablespoons baking powder
2 teaspoons baking soda
2 teaspoons salt
1 tablespoon plus 1 teaspoon cinnamon
1 teaspoon nutmeg
5 cups diced apples
Raisins or currants (optional), as desired
(my friend suggested Yellow raisins, I personally don't care! I like Raisins!)
Combine all wet ingredients.
Combine all dry ingredients, mixing well.
Add wet ingredients to dry ingredients, mixing just until combined.
Use a large spoon and big strokes.
Do not over-mix muffin batter or muffins will be tough.
Spoon into well greased or paper lined muffins tins.

Bake at 400 degrees F for about 15 minutes or until done.
Makes about 5 dozen.