I thought it would be fun to adapt my favorite muffins a little. For some reason, though, the carrot muffin recipe makes twelve, while this one makes about sixteen. Go figure. If you’re going to bake with me, it seems you’ll need to own an extra muffin pan. If you want to make these low fat (or you make them low fat by accident like I did), just leave out the oil. They are quite good.
Cinnamon Oatmeal Apple Muffin
- 1 1/2 cups (120g) 1-minute oatmeal
- 2 1/2 (325g) cups whole wheat pastry flour (available at health food stores)
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/2 teaspoon ground cardamom
- 2 eggs
- 1 cup (200g) sugar
- 1/2 cup (100g) light brown sugar
- 2 Granny Smith apples, peeled and cut into 1/4 inch pieces
- 1/3 cup (40g) whole milk yogurt or soy yogurt
- 6 tablespoons vegetable oil
1. Preheat oven to 350 degrees. Spray 16 standard muffin tins with non-stick cooking spray.
2. Mix oatmeal with 2 cups of boiling water. Set aside.
3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cardamom.
4. In a large bowl, whisk the eggs with the sugars until well beaten. Add the apples, oatmeal, yogurt, and oil. Mix well.
5. Add the flour mixture to the wet ingredients. Fold just until no patches of flour remain. Drop by 1/3 cupfuls into muffin liners. Bake for 30-35 minutes or until a toothpick inserted into the center muffins
comes out clean.