While sorting through some of our old recipe clippings the other day, I stumbled upon one for Apple-Oat muffins. Apples and oatmeal are two ingredients we always have around our house. Since I’m mildly allergic to raw apples, I love using them in baked goods, so I can still relish their sweet flavor and crisp, but soft texture.
Because apples are naturally sweet, only a small amount of sugar is necessary to bring out this delicate sweetness.
These muffins are very healthy and have an exquisite flavor with a moist, oaty texture! I will definitely be making these again and again!
Yield: About 18 standard sized muffins
2 cups peeled, finely diced apples (about 2 medium apples)
1 ½ cups all-purpose flour
1 cup old-fashioned oats (for more texture) or quick-cooking oats (for less texture)
½ cup firmly packed light brown sugar
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
8 oz. (1 cup) plain low-fat yogurt
¼ cup non-fat milk
2 TBP vegetable oil
1 tsp vanilla extract
1 large egg
- Preheat oven to 400 degrees F. Line standard muffin cups with muffin paper liners.
- Whisk together the flour, oats, sugar, baking powder, baking soda, salt, and cinnamon in a medium bowl.
- Combine yogurt, milk, oil, vanilla, and egg in small bowl and stir to blend. Made well in center of flour mixture; add milk mixture, stirring just until moist. Mix in apple.
- Divide batter evenly among prepared cups. Bake 14-20 minutes (mine baked from a total of 14 minutes), rotating pan(s) from front to back half way through or until muffins spring back when pressed lightly in center. Remove from pan and cool on wire rack. Adapted from Cooking Light