Terry's Apple Oatmeal Muffins
This recipe was developed many years ago by Terry Paulding who created them for a recipe project in a food science class. They're made without any oil or butter.
Servings 12 muffins
Cost 5
Ingredients
- 2 cups buttermilk
- 1 cup old-fashioned rolled oats
- 2 large eggs
- ⅓ cup packed dark brown sugar
- 1 medium unpeeled tart apple such as a pippin or granny smith grated
- choice of flavor additions below
- 1 cup whole wheat flour
- ⅔ cup unbleached flour
- 1 tsp. baking soda
- 2 tsp. baking powder
- ¾ tsp. salt
Instructions
- In a large bowl, combine buttermilk, oats, eggs, sugar, apple, and your choice of optional flavor additions below. Soak the mixture overnight so it will be ready at breakfast, or soak the oats for a few hours so that the oats will absorb the milk.
- Combine flours, baking soda, baking powder and salt. Sift. Set aside until ready to mix.
- In the morning, or whenever you're ready to mix the batter, preheat oven to 375°F. Grease a 12 ct. muffin tin very well, or line it with paper muffin. Fold sifted dry ingredients gently into buttermilk mixture until just combined. Do not over-mix.
- Fill muffin tins (easy with an ice cream scoop). Bake 25 - 30 minutes, until brown and fragrant. Loosen from tins immediately. These muffins keep well for several days, and can be frozen.
- Flavor additions: 1 cup fresh blueberries, plus grated zest of 1 orange or lemon, ⅔ cup raisins and ½ cup chopped walnuts, 1 cup fresh cranberries (ADD ⅓ cup white sugar), ⅔ cup dried cherries or cranberries & ½ cup chopped pecans. -- You get the idea, make up your own combos!
Notes
For gluten-free muffins, use 1 cup of gluten-free flour in place of the whole wheat flour and ⅔ cup of almond flour in place of the all-purpose.