One day I made this Apple Oatmeal and was floored by how good it was. One of the key elements that I liked so much was the combination of the shredded and diced apple. The shredded apple basically infused the oats with apple flavor, and then the diced apple was the more obviously apple element. With all of that apple it didn’t take much sugar to sweeten up the bowl.
The shredded apple was a revelation for me, and I wanted to explore more ways to use it as an ingredient. At some point I want to make an oatmeal apple quick bread, but for now, apple muffins are on deck.
Make-It-Mine Muffins from the Better Homes and Gardens Baking book
- used 1 5/8 ounces oat flour + 2 ounces freshly-milled hard white wheat flour
- used brown sugar
- used buttermilk (milk + vinegar)
- for the “liquid” option, used 3/4 cup shredded Golden Delicious apple
- for the “stir-in” option, used 3/4 cup diced Gala apple
- included 1/2 teaspoon ground cinnamon with dry ingredients
- used oil instead of melted butter
- drizzled on powdered sugar icing when cool, made with powdered sugar, cinnamon, vanilla, heavy cream, and milk
These didn’t want to set up when baking and remained very moist, despite my increased baking time. I originally attributed this to all of the shredded apple, but upon reflection realized I wildly miscalculated the wheat flour/oat flour amounts. Basically the batter was too wet, and this probably contributed to their small, sunken shape. It’s kind of amazing they worked at all.
They do taste pretty good though. I’d like to try this recipe again making adjustments to my dry ingredients and see if I can get a more normal muffin shape and texture. I love that they don’t have a ton of sugar and fat! I’ll also consider regular whole milk instead of buttermilk and melted butter instead of oil.