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1 cup whole wheat pastry flour
1 cup quick cooking oats, uncooked (organic preferred)
1 tablespoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1⁄2 teaspoon salt
1 Large Organic Valley Egg
3⁄4 cup Organic Valley Whole Milk
1⁄2 cup Organic Valley Cultured Unsalted Butter, melted, cooled
1⁄3 cup pure maple syrup
1 cup chopped peeled apple (organic preferred)
1 cup golden or dark seedless raisins

1.) Heat oven to 400°F. Combine flour, oats, baking powder, cinnamon, nutmeg and salt in a medium bowl; mix well. In a small bowl, beat egg lightly. Stir in milk, butter and syrup. Add to oat mixture, mixing just until dry ingredients are moistened. Stir in apple and raisins.

2.) Spoon batter into 12 medium paper-lined or greased muffin cups (cups will be nearly full). Bake 16 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes in pan; transfer to wire cooling rack. Serve warm or at room temperature with additional butter if desired.