Surprise. Like I said, they're my new favorite thing. One thing I like about them is that they bulk up whatever I'm making. One of these muffins keeps me full longer than a small bowl of cereal. And the apple and cinnamon taste like they were meant to go together.
The yogurt makes them stay really moist. I like that this recipe is measured in both systems, since some things in Canada come in each.
Apple Oatmeal Muffins
from Today's Parent
|1cup||(250 mL) quick cooking* rolled oats (not instant)|
|1cup||(250 mL) plain yogurt|
|1/3cup||(75 mL) brown sugar|
|¼cup||(50 mL) vegetable oil|
|1cup||(250 mL) all-purpose flour|
|2tsp||(10 mL) baking powder|
|½tsp||(2 mL) baking soda|
|1cup||(250 mL) chopped apples (peeled or not ý your choice)|
|2tbsp||(20 mL) sugar|
|¼tsp||(1 mL) cinnamon|
|1.||Preheat the oven to 400°F (200°C). Grease a muffin pan or line with paper liners.|
|2.||In a bowl, stir together the rolled oats and the yogurt. Let soak for 10 minutes or so, then stir in the egg, brown sugar, and vegetable oil.|
|3.||In another bowl, stir together the flour, baking powder, and baking soda. Add this mixture to the oat mixture, and stir just until combined. The batter will be quite thick ý but thatýs OK. Stir in the chopped apples. Spoon batter into 8 to 10 cups of the prepared muffin pan, filling the cups all the way to the top. In a small bowl, stir together the sugar and the cinnamon. Sprinkle over top of the unbaked muffins.|
|4.||Place in the oven and bake for 18 to 20 minutes, or until nicely browned on top and a toothpick poked into the center of a muffin comes out clean. Let cool for a minute or two before removing from the pan.|
*Mine were not quick cooking, and it worked fine.