What I like about these muffins is the texture. The oatmeal, chopped apple, raisins, and walnuts all add different dimensions to the muffin, which makes it more interesting to eat. I have used all different types of apples, Granny Smith, Fuji, Empire, and Gala, and I think they all worked well. I probably wouldn't use a Golden Delicious, because I want chunks of apple in the finished muffin, and Golden Delicious mush too easily. I'd worry that they would just completely dissolve during baking. The original recipe, along with every muffin recipe I've ever seen, always calls for quick-cooking oats. I have always used old-fashioned oats since that's what I have at home. I don't think it makes much difference, but if you have a strong oat preference, go with your gut! I originally go the recipe from here, but spruced it up a bit to add these additional elements.
Ingredients:
- 1 cup unsweetened applesauce
- 3 tablespoons vegetable oil
- 1/2 cup brown sugar
- 1 egg
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1.5 cups oats
- 1.25 cups flour
- 1/2 cup milk
- 1 apple, peeled and chopped into bite size pieces
- 1/3 cup raisins
- 1/3 cup chopped walnuts
Preheat oven to 400 degrees. In a stand mixer mix together the applesauce, oil, brown sugar, and egg. In a separate bowl mix together the baking soda, baking powder, cinnamon, and flour. Add the oats to the applesauce mixture. Add the flour mixture, alternating with the milk. Fold in the chopped apple, raisins, and walnuts. Spoon into muffin cups until they are about 2/3 full. Bake for about 17 minutes or until an inserted toothpick comes out clean. Let cool at least 5-10 minutes before serving. Makes 12 muffins.
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