I feel like it’s been too long since I’ve done one of these. So up for today is Apple-Oat Muffins. I wanted something apple, snackie, and easy to travel. Apple-Oat Muffins fit the bill.
This recipe comes from Good Housekeeping. It makes it a little different from my past Pinterest pieces because the recipe doesn’t come from a fellow blogger.
1 1/4c flour
1/2c packed brown sugar
2t baking powder
3/4t baking soda
1/2t ground cinnamon
1c buttermilk (I made my own. 1c milk with 1T vinegar. Let sit for 5 mins)
2T vegetable oil
1 large egg, lightly beaten
1c (1 to 2 medium) shredded, apples
1/2c walnuts, chopped
First off, we start with my changes. For the flour I did 1c white flour and 1/4c wheat flour. I like to throw wheat flour in with most recipes. If I use all wheat flour, it makes the food too dry. I mentioned above on making my own “buttermilk”. This saves me from buying a container of it that I won’t ever use the entire thing. Instead of vegetable oil I used applesauce. I do this with cake mixes too. Instead 1-2 apples I used 3 and I chopped them instead of shredding. My changes shaved off 5 calories a muffin. oooOOOooo lol
I know the recipes always say mix dry ingredients and wet ingredients separate then mix them together. I don’t. I do not understand why you should. I used to, then I realized it didn’t make a difference so screw it. Everything goes in the mixer!!!
I put my walnuts and oats through my mini chopper to pulverize the chunks. The only chunky thing I want in these muffins is the apples. Of course, neither of them were supposed to be turned to dust but I do what I want.
I was really concerned with how many dry ingredients were in this. I didn’t think the milk would make the consistency right. It did. It was the perfect sloppy muffin batter consistency.
I have to say, if you do any baking with apples you need to have one of these gadgets. It slices, cores, and peels in seconds. I’ve spent too long doing all three tasks by hand. I feel spoiled now. I bought mine from Amazon for less than $10. Love it! Anyways. Like I said before I chopped my apples because I wanted them chunky. I want to know they are there and not hidden with the oats and nuts.
Here’s what the batter looks like in the muffin liners. They are heaping. Maybe that’s why they said shredded…or only 1-2 apples. Whatever. When I placed them in the oven to bake I made sure to put a large cookie sheet underneath in case of spillage. Surprisingly nothing spilled over.
They came out moist and fluffy. I’ve tried them warm, room temp and cold. Surprisingly they are best cold. Having said that, they really don’t have that great of a flavor. It’s really boring. It’s like cinnamon apples with squishy stuff in between. I swear there is no such thing as a yummy, healthy apple muffin. This one goes in the fail pile.