Monday, November 5, 2012

Apple Oatmeal Muffins

I wonder how many muffin recipes I have on this blog. I need to do a count, but you all first should make these. I stupidly didn't read this recipe well enough, because I thought the recipe was calling for apple cider vinegar, not apple cider. I'm happy to report that even without the apple cider that these muffins were delicious, so whether or not you follow my adapted recipe or Jessica's you will have one delicious muffin!

Loaded Apple Cider Oatmeal Muffins from How Sweet It Is

Loaded Apple Oatmeal Muffins slightly adapted from How Sweet It Is


2 honeycrisp apples, diced
3 tablespoons apple cider
1 1/2 cups whole wheat pastry flour
1/2 cup old-fashioned rolled oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon cardamom
1 pinch of nutmeg
1 large egg
1/3 cup loosely packed brown sugar
1 1/2 teaspoons vanilla extract
1/2 cup unsweetened applesauce
4 tablespoons butter, melted and cooled
1 tablespoon butter


Preheat oven to 350 degrees F. Heat a small skillet over medium-low heat and add diced apples with 1 tablespoon butter, and a pinch of cinnamon and salt. Cook, stirring occasionally, until apples are soft and caramely, about 8-10 minutes. In a bowl, whisk together flour, oats, baking soda, baking powder, salt and spices. Set aside. Spray a muffin tin with non-stick spray.
In a large bowl, whisk egg and brown sugar together until smooth and no lumps remain. Add in vanilla extract, butter and applesauce, whisking again until smooth. Gradually add in dry ingredients, mixing until just combined. Fold in diced apples. Do not overmix! Fill each muffin  2/3 of the way full with batter.
Bake for 15-17 minutes, or until tops are no longer wet and become slightly golden. 

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