Ready to bake.
Double Apple Oat Muffins
Adapted from Vegetarian Times, 2006.
- 2 cups peeled, finely diced apples - I used one giant Jonagold apple(seriously, this thing was like 6" in diameter)
- 1 cup whole wheat pastry flour
- 2/3 cup wheat germ
- 1 cup rolled oats
- 2/3 cup packed brown sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 1/4 cup buttermilk (or 1/4 cup yogurt plus 1 cup milk, stirred together)
- 2 tablespoons walnut oil
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup chopped walnuts
- About 1/4 cup apple or apple-pear butter, divided
- Heat oven to 400F. Spray muffin tin with cooking spray or use paper liners.
- Peel and dice the apple(s) and place on a paper towel-lined plate. Set aside.
- In a medium bowl, mix together the flour, wheat germ, oats, brown sugar, baking powder and soda, salt, and cinnamon.
- In a small bowl, whisk together the egg, buttermilk, walnut oil, and vanilla.
- Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir gently until just mixed, then stir in the apples and walnuts.
- For apple-pear butter centers: spoon batter to fill muffin cups 1/3 full, then dollop 1 tsp apple-pear butter in the center. Add more batter to fill muffin cups 3/4 full. Alternatively, fill muffin cups 3/4 full, then create a small well in the center. Dollop apple-pear butter into the well.
- Sprinkle a few oats on top if you wish.
- Bake for 20 minutes or until tops are golden brown and a toothpick inserted into the middle of a muffin comes out clean.