Earlier this month when I was writing my blog about Pumpkin Oatmeal, I got to thinking about our Baked Oatmeal Muffins recipe. It had been a while since I made this recipe and even longer since I mentioned it on the blog. Almost seven years ago, I wrote about some small changes we made to this recipe to make it an easier breakfast for busy mornings. Looking back to ten years ago, I shared my family’s origin story for this recipe.

Today, I would like to share with you some lessons I have learned in making this recipe over the years.

• Dice the apples and chop the dried fruit into small pieces. The smaller pieces help the muffins stick together better.
• Use a measuring cup to scoop the batter into the muffin tins. Either a 1/3 cup or a 1/2 cup will work.
• Make this recipe when you have some extra time. This recipe takes about 45 minutes to an hour to make (including baking time). Thankfully, these muffins freeze well, so they can be stored in the freezer for times when you need a quick meal.

If you have some time to spend making this recipe, please try it out. It makes your home smell amazing and it is warm and satisfying. For the full recipe, visit Spend Smart. Eat Smart.

Enjoy!