Apple Oat Muffins
Submitted by nene
Wholesome muffins made with whole wheat pastry flour, oats soaked in buttermilk, and grated fresh apple. Honey sweetens naturally while raisins and cinnamon add warmth. No refined sugar needed.
YIELD
12 servingsPREP
25 minCOOK
20 minREADY
45 minThese apple-oat muffins are the kind of breakfast that fuels you through the morning without weighing you down.
Oats soak in buttermilk to soften while you prep the other ingredients, then everything comes together in minutes.
Grated apple and raisins keep the crumb moist, honey adds gentle sweetness, and whole wheat flour makes them satisfyingly hearty.
Pro Tips
- Let the oats soak in buttermilk while you prep everything else so they soften and blend smoothly into the batter
- Mix just until combined; overmixing whole wheat batter makes dense, tough muffins
- Turn muffins upside down on the rack after removing from the pan so steam doesn’t make the bottoms soggy
Ingredients
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.
Comments
