Simple cinnamon and oatmeal muffin packed with fresh apples.
Author: Trish Cowper | www.infinebalance.com
3applesMcIntosh works best
2/3cuppacked brown sugar
1/4cupmilkyour choice, low fat or non-dairy, I used soy
2tablespoonscanoila or sunflower oil
1cupplain Greek yogurtor sour cream, low fat or regular
Preheat oven to 400°.
Combine flour, oats, brown sugar, baking powder, baking soda, salt and cinnamon in a large bowl. Whisk to combine.
In a medium bowl combine milk, vanilla, oil, yogurt and egg. Whisk well. Add wet ingredients to dry ingredients. Stir to just combine. Leave a few dry and powdering parts.
For the apples: core and dice one apple into 1/2 inch pieces. Grate the other two apples onto a clean kitchen towel. Wrap towel around grated apples and wring gently to remove most of the moisture.
Fold apples (grated and diced) into the muffin batter. Divide batter evenly between 12 muffin cups. Bake at 400 degrees for about 20 minutes. Muffins will spring back in the middle when pressed and be very slightly golden on top and around edges. Remove from oven and muffin tin and allow to cool on a wire rack. Serve warm or store in an air-tight container for up to one day.
Recipe slightly adapted from original, which appear in Cooking Light Magazine 2002.
Apple Oatmeal Muffins https://www.infinebalance.com/apple-oat-muffins/