Preheat the oven to 375 ̊F. Spray about 18 muffin molds with vegetable spray.

Combine the milk, eggs, oil, sucanat, and apples, and mix thoroughly but gently in a bowl, making sure not to extract more moisture from the apples. In another bowl, combine the oats, flour, baking powder, baking soda, salt, raisins, and nuts. 

Add the dry mixture to the milk mixture, combining gently but thoroughly with a spoon, taking care not to over mix, which toughens the batter. 

Pour the batter into the prepared muffin pans. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. 

Recipe originally published in Joy of Kosher with Jamie Geller Magazine Fall 2014 Subscribe Now

Fall 2014 Magazine