cinnamon oatmeal apple muffins

It would be fun to adapt my favorite muffins a little. For some reason, though, the carrot muffin recipe makes twelve, while this one makes about sixteen. Go figure. If you’re going to bake with me, you’ll need to own an extra muffin pan.

If you want to make these low-fat (or make them low-fat by accident, as I did), leave out the oil. They are pretty good.

cinnamon oatmeal apple muffins

1 1/2 cups (120g) 1-minute oatmeal

2 1/2 (325g) cups whole wheat pastry flour (available at health food stores)

One teaspoon of baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

Two teaspoons of ground cinnamon

1/4 teaspoon freshly ground nutmeg

1/2 teaspoon ground cardamom

Two eggs

1 cup (200g) sugar

1/2 cup (100g) light brown sugar

2 Granny Smith apples, peeled and cut into 1/4-inch pieces

1/3 cup (40g) whole milk yogurt or soy yogurt

Six tablespoons of vegetable oil

1. Preheat oven to 350 degrees. Spray 16 standard muffin tins with non-stick cooking spray.

2. Mix oatmeal with 2 cups of boiling water. Set aside.

3. Whisk together flour, baking powder, soda, salt, cinnamon, nutmeg, and cardamom in a medium bowl.

4. Whisk the eggs with the sugars until well beaten in a large bowl. Add the apples, oatmeal, yogurt, and oil. Mix well.

5. Add the flour mixture to the wet ingredients. Fold just until no patches of flour remain. Drop by 1/3 cupful into muffin liners. Bake for 30-35 minutes or until a toothpick is inserted into the center muffins

comes out clean.