Golly gee, not another muffin recipe in the blogging world! Well, you may just want to roll up your sleeves and dive right into this one because it may just turn you back on the muffin band wagon. I think the reason I enjoy baking muffins so much is because they are so simple to make yet are so fragrant and satisfying. Muffins can also be healthier than most baked goods. Of course, they should not be confused with cupcakes which are often being passed as muffins these days. Commercially prepared muffins/cupcakes get a bad rap as being less than stellar on the nutrition front. But muffins are not cupcakes. Most «real» muffins combine whole grains, fresh fruit, buttermilk with just a bit of sweetness. Now, I am not suggesting that these baked treats are low cal however, they are chuck full of yummy goodness. And the house smells divine while they are baking… I used to own a little café and my homemade muffins were crazy popular; I even won 2nd place in the local People’s Choice Award (proud, proud, proud). I have loads of different muffin recipes but since apple season is in full swing, I thought this recipe would definitely be the best one to start with.
The trick to achieve super tender and moist muffins is to not over mix the batter. All you need to do is make sure the dry ingredients are just moistened through. And of course, do not over bake: this would dry up the muffins too much.
2 ¾ cups flour
2 ½ cup rolled oats
⅔ cup packed brown sugar
2 tsp cinnamon
½ tsp nutmeg
2 tsp baking powder
2 tsp baking soda
½ tsp salt
2 cup buttermilk
⅔ cup canola oil
¼ cup molasses
3 apples peeled and cut in small pieces plus 1 apple sliced thin for garnish
- Heat oven at 375°F
- Prepare 12 jumbo muffin tins or 24 regular size: either line with paper cups or grease with butter
- In a large bowl, combine flour, oats, brown sugar, cinnamon, nutmeg, salt, baking powder and baking soda
- In a separate bowl, whisk together buttermilk, oil, molasses and eggs. Set aside
- Prepare apples and reserve the slices for the garnish
- Add wet mix to dry mix and fold together until all ingredients are barely combined
- Sprinkle with apple pieces and stir just enough until all ingredients are moistened.
- Divide batter in muffin tins. Top with apple slices and sprinkle with a bit of cinnamon and oatmeal
- Bake 22-30 minutes for the jumbo muffins or 18-25 minutes for regular size
- Makes 12 jumbo muffins
Mmmm…I love muffins and this is my favourite kind! Will definitely be trying these :).
BTW, got the pot roast thing almost ready to go. I am such a «reciep» looser lol!!! I tend to throw things together and voilà, dinner! But I actually took the time to jot down each step and quantities. It’s coming…