Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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Yields: 8 servings. 1 cup flour ½ cup oatmeal 2 teaspoons baking powder ½ teaspoon salt ½ teaspoon cinnamon ¼ teaspoon nutmeg ⅓ cup sugar ⅓ cup vegetable oil 1

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Yields: 8 servings. 1 cup flour ½ cup oatmeal 2 teaspoons baking powder ½ teaspoon salt ½ teaspoon cinnamon ¼ teaspoon nutmeg ⅓ cup sugar ⅓ cup vegetable oil 1

December 2013

Applesauce-Raisin Muffins

Try these muffins made with applesauce the next time you’re looking for a seasonal breakfast.

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Yields: 8 servings.

1 cup flour
½ cup oatmeal
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
⅓ cup sugar
⅓ cup vegetable oil
1 egg
¾ cup applesauce
½ cup raisins
½ cup walnuts or pecans, chopped

Preheat oven to 375˚. Combine flour, oatmeal, baking powder, salt, cinnamon, nutmeg, and sugar in a mixing bowl. Beat the oil, egg, and applesauce in another mixing bowl until blended. Stir egg-and-applesauce mixture into flour mixture, blend well. Stir in raisins and nuts. Pour batter into greased muffin tins, filled two-thirds full. Bake 15 to 20 minutes. 

St. Brendan the Navigator Catholic Church CookbookOrder a cookbook
To purchase, call the St. Brendan the Navigator Catholic Church in Shallotte at (910) 754-8544.

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This story was published on Dec 04, 2013

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.