Sporadic rain showers are hitting the northwest and it just seemed like a good day to bake. I’m finishing up the last few recipes for the “Zhushing Zucchini” Cookbook and threw this batch of muffins into the oven amidst the flurry of kitchen activity. And you are safe, I did not add zucchini to these muffins, although I might the next time I make them. Hummm, now I’m thinking that maybe I need to add this recipe to the cookbook. That would mean making another batch and adding zucchini. Any locals willing to taste test?
One of the reasons I made these breakfast muffins is that I wanted something to grab-and-go in the morning. It’s tough to fix and eat a full breakfast before running out to the gym or morning errands, so with these muffins on hand, I could grab one and get my morning activities started without any hassle.
The other reason I made these muffins is that we have a few apples from our apple trees to use. It was make muffins or applejack (hubby’s preferred use of the apples). If you are interested in how to make applejack you can check out this link – Applejack. That seemed like a lot more work to me, so guess who got their preferred use of the apples? I can always send hubby to the local farm or farmer’s market to buy hard apple cider or applejack. I hear Bauman’s has a great variety of hard ciders.
And the third reason (was I counting?) is that it is Fall, and you make, create, and cook with apples in the Fall, right? Earlier in the week I made applesauce, apple butter, an apple pie, and an apple pancake so the rotation naturally turned to muffins and it was time to stock the freezer.
Next time I will cut the apples smaller (which I suggest in the recipe). While the large chunks of apple is fine in the muffin, I would prefer smaller pieces so they blend into the batter better.
- 2 cups oatmeal
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/3 to 1/2 cup sugar (depends on how sweet you like your muffins)
- 1 cup milk
- 2 eggs
- 2 apples, peeled, cored and finely chopped
- 2 tablespoons canola oil (optional substitute coconut oil)
- 2 heaping teaspoons cinnamon
- Preheat oven to 375. Spray 12-cup muffin tin with cooking oil.
- Blend dry ingredients together: flour, oatmeal, sugar, baking powder, salt, cinnamon.
- Whisk wet ingredients: eggs, milk, oil, and apples.
- Fold wet ingredients into dry ingredients.
- Pour into muffin tin and bake for 30-35 minutes or until firm. Cool on wire rack for 10 minutes.