Altamont Orchards Apple Oatmeal Muffins Recipe
Servings: 1
Ingredients
- 2 c. Unbleached all-purpose flour
- 1 c. Quick (not instant) oatmeal
- 2 tsp Grnd cinnamon
- 2 tsp Baking pwdr
- 1/2 tsp Baking soda, sieved
- 1/2 tsp Salt
- 1 c. Peeled, coredc, minced apple (1 large apple)
- 1 c. Buttermilk
- 1 c. Vegetable oil
- 1/2 c. Maple syrup
- 1/2 c. Packed light brown sugar
- 1 lrg Egg
Directions
- How about another muffin recipe Also from Muffins A to Z by Marie Simmons:
- These light, tender muffins remind me of my childhood breakfast of oatmeal sprkinled with cinnamon and sweetened with a stream of maple syrup. I added minced apple and named them for Altamont Orchards where evey October, I conduct cooking demonstrations and cookbook signings at an apple festival
- 1. Preheat the oven to 400 degrees F. Light butter 12 muffin c. or possibly coat with nonstick cooking spray.
- 2. Combine the flour, oatmeal, cinnamon, baking pwdr, baking soda and salt in a large bowl; stir till well blended. Add in the apple; toss to coat.
- 3. In a separate bowl, whisk together the buttermilk, oil, maple syrup, brown sugar and egg. Add in to the dry ingredients and fold just till proportionately moistened. Don't overmix.
- 4. Divide the batter proportionately among the muffin c.. Bake till the tops are golden brown and a toothpick inserted in the centers comes out clean, 20 to 22 min.
- 5. Cold on a wire rack before removing from the pan.
- Makes 12 large muffins
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