Muffin Recipe – Apple Oatmeal Muffins
I like baking muffins. They are great to have around for a quick breakfast or for an afternoon snack. I love how easy they are to make and that they freeze beautifully. One of the hubby’s favorites is the Espresso Muffin recipe I make for him – it’s adapted from Muffins from A to Z. Today I bring you another tasty muffin to add to your brunch buffet or to just have on hand for a snack – apple oatmeal muffins.
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Apple Oatmeal Muffins
Makes 15 – 18 medium muffins
2 cups all purpose flour preferably organic
1 cup quick cooking oats
3 tsp cinnamon
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 large apple – peeled, cored and cut into small pieces
1 cup buttermilk
1/2 cup canola oil
1/2 cup orange juice concentrate
1/2 cup maple syrup
1/2 cup packed brown sugar
1 large egg
1/4 cup sugar in the raw
Optional: 1 cup raisins
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Preheat oven to 400°
Prepare a muffin tin either by greasing the cups or lining them with paper cups and spraying with cooking spray.
In a large bowl mix together the flour, oats, cinnamon, baking power, baking soda and salt. Mix well.
Add the apple pieces (and raisins if using) and toss to coat.
In a medium bowl mix together the buttermilk, canola oil, orange juice concentrate, maple syrup, brown sugar and egg.
Stir well until the sugar dissolves.
Add the wet ingredients to the dry ingredients and fold together until just combined. Don’t over mix.
Using a large scoop or spoon add the batter to the prepared muffin tin.
Sprinkle the top with the sugar in the raw.
Bake in the preheated oven for 20 – 22 minutes until a toothpick comes out clean.
Remove and let cool on a wire rack.
How Were the Apple Oatmeal Muffins?
I love these muffins. The pieces of apple don’t cook to mush so they still have a bit of texture which is a lovely surprise in the muffin. The cinnamon adds nice flavor and would be great in a breakfast basket with cherry, chocolate and pistachio muffins and honey roasted strawberry muffins.
