Simple cinnamon and oatmeal muffin packed with fresh apples. A healthy and wholesome treat.
Cuisine: Baked Goods
Keyword: apples, cinnamon, oatmeal
Author: Trish Cowper | www.infinebalance.com
3applesMcIntosh works best
1cupquick-cooking oatsor minute oats
⅔cuppacked brown sugar
¼cupmilkyour 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 ½ inch pieces. Grate the other two apples onto a clean kitchen towel. Wrap a clean kitchen towel around the 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 the 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.
This recipe slightly adapted from the original, which appeared in Cooking Light Magazine 2002.Use your favourite eating apple in this recipe. I like to grate 2 of the apples for moisture and ensure the apple flavour is fully distributed throughout the muffin. But I always leave one apple and chop it by hand for added texture. I like the big chunks of apples in each bite.