This is the next recipe in my Southern Plate/Picture Perfect Cooking project and it is another good ‘un! I made these for my co-workers and myself one night for breakfast the next day and these little gems were still so moist and delicious after setting all night. In fact, they were still moist and delicious the day after that as well!
I would highly recommend making these to take on a trip if you wanted a quick and easy breakfast or snack on the go. The only mistake I made was not chopping my apples small enough. They were still good but there were bigger chunks of apple than I really wanted. Other than that, I loved them and will definitely make them again!
1 1/4 cups self rising flour
3/4 cup granulated sugar
1/2 cup chopped nuts (I used pecans.)
1/4 cup quick cooking oats
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
2 eggs
2 cups peeled, cored and chopped (finely) apples
3/4 cup vegetable oil
1 1/2 tbsp water
Note: I have Penzey’s apple pie spice so I used that in place of the cinnamon & nutmeg.
Preheat oven to 400 degrees and place cupcake liners in a muffin pan (or spray with nonstick spray). In a large bowl, combine the flour, sugar, nuts, oats, & spices.
In a separate bowl, beat the eggs and add the apples, oil and water. Pour the egg mixture into the flour mixture; stir just until the flour is moistened.
Spoon the batter into the muffin cups and bake for 20 minutes or until lightly browned. Enjoy!! 
I am linking this recipe to Designs by Gollum’s Foodie Friday!
Picture Perfect Cooking 