Apple Oat Muffins
Yield
12 servingsPrep
25 minCook
20 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
buttermilk
sour milk, or plain yogurt (thinned) |
|
| 1 | cup |
rolled oats
|
|
| ½ | cup |
raisins, seedless
|
|
| 1 | cup |
whole-wheat pastry flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| 1 ½ | teaspoons |
cinnamon
|
|
| ½ | teaspoon |
salt
|
|
| 1 | each |
eggs
or 2 egg whites |
|
| ⅓ | cup |
honey
|
|
| 1 | each |
apples
cored, grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
buttermilk
sour milk, or plain yogurt (thinned) |
|
| 237 | ml |
rolled oats
|
|
| 118 | ml |
raisins, seedless
|
|
| 237 | ml |
whole-wheat pastry flour
|
|
| 7.5 | ml |
baking powder
|
|
| 7.5 | ml |
cinnamon
|
|
| 2.5 | ml |
salt
|
|
| 1 | each |
eggs
or 2 egg whites |
|
| 79 | ml |
honey
|
|
| 1 | each |
apples
cored, grated |
|
Directions
Spray muffin pan with no-stick cooking spray.
Stir together in large mixing bowl and let stand while preparing remaining ingredients: Buttermilk, oats, and raisins 3. Blend dry ingredients together in separate bowl: whole wheat flour, baking powder, cinnamon, salt.
Vigorously blend into oats and buttermilk: Egg and honey.
Blend dry ingredients into liquid ingredients just until mixed. Do not overmix!
Fold in grated apple.
Fill muffin cups almost full. Fill any empty cups half full of water.
Bake 350℉ (180℃) for 20 minutes.
Cool muffins in pan for 5 to 10 minutes for easy removal with slight tug on side of each muffin. Turn muffins upside down when removed from pan until ready to serve. Best served warm. Variation--omit oats and use 1 ¾ cups whole wheat pastry flour.
