These muffins are fabulous when served warm from the oven. A lightly spiced moist apple muffin, is topped with a sweet oat and cinnamon topping.
If your local supermarket doesn't stock oatmeal, you can make your own by pulsing some porridge oats in a food processor until ground.
This recipe is a great idea for the health conscience (like myself). I would make one minor suggestion though (for those who like cinnamon), I would add a full teaspoon of cinnamon, rather than the 1/8th. The extra cinnamon gives the muffins a nice sweetness. Personally, the original recipe isn't sweet enough for me, but the full teaspoon of cinnamon makes it perfect. Lastly, I know cooking times do vary based upon location and glassware/cookware, but it took a full 30 mins for the centers of the muffins to be cooked fully (rather than the 20 mins suggested). P.S. The topping is soo yummy and sweet (must be the full tablespoon of cinnamon ;-) I could eat the topping just like that - 25 Apr 2009 (Review from Allrecipes US | Canada)
I thought these were really good. I increased the cinnamon to a 1/2 tsp; I think next time I will add even more. I added a cup of diced apple and just for a little extra fiber I cut back on the flour and added about an 1/8 C of ground flax seed. They turned out really good! - 18 Aug 2009 (Review from Allrecipes US | Canada)
You can use regular oats--no problem. I just made these and all I have are Old Fashioned Oats and they turned out just fine. I also used 2 cups whole wheat flour, 1/4 cup flax seed meal and I went a head and used the whole egg because I felt like it. (I would rather eat whole grains and have a little fat then white flour. I also greesed the muffin pan since another reviewer said the papers stick. - 22 Oct 2009 (Review from Allrecipes US | Canada)