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 | egg |
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.
Those look really good. If only my butler were also a chef... he's so lazy, that one.
ReplyDeleteIt's so hard to find good help these days.
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