Apple-Oatmeal Muffins

Apple-Oatmeal Muffins: This quick and easy muffin recipe combines oatmeal, fresh diced apple, buttermilk and spices for a low-fat, low-sugar breakfast treat.

These moist, delicious muffins are a cinch to whip up for a weekend morning treat. Made with buttermilk and oatmeal, they get most of their sweetness from fresh apple, so not only are they quick and easy to make, they're low in sugar and fat too. Serve warm with a little butter or whipped cream cheese.


Apple-Oatmeal Muffins

  • Ingredients:
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 cup buttermilk
  • 1 cup quick cooking oats
  • 1 large egg, lightly beaten
  • 2 tablespoons melted butter
  • 1 medium apple, peeled, cored and cut into 1/4-inch dice

Preparation:
Preheat the oven to 425 °F. Prepare muffin tins by lightly greasing each cup (recipe makes 10 to 12 regular-sized muffins).

Combine the buttermilk and oats in a small bowl and set aside.

Sift the flour, sugar, salt, baking powder, baking soda, cinnamon and cloves together into a large bowl.

Whisk together the beaten egg and melted butter and combine with the buttermilk-oat mixture. Add to the dry ingredients and combine gently. Fold in the apple.

Fill the muffin tins about 2/3 full with the batter. Bake for 12 to 14 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.

Makes 10 to 12 muffins

comments & replies

This looks wonderful, I grew up eating similar muffins and miss them. I wonder what buttermilk is called in Italy..or if they even sell it?

These muffins are not moist at all but quite dry. I followed the recipe but knew from experience that the batter was way too dry as the dry ingredients could not be incorporated. I added a few more tbsp of buttermilk and also added more diced apple. I am an experienced baker and make muffins all the time. Unfortunately I will not be making these again.

I found these muffins to be very moist, but I added 1 more tbsp of butter, used old fashion oats instead of the quick cook, and used 1/4 cup of almond flower. I added 1 tsp of vanilla to the sugar mixture and used 1/4 cup brown sugar instead of white. I thought to use maple syrup or maple sugar the next time. With those changed this recipe came out great. I also used 1 tsp of pumpkin pie spice instead of the other spices. Just did't feel like looking for them in the cupboard.
I shredded the apple instead of dicing, that added more moisture to the mixture.
In all I made my own recipe but had the basics.

«  Orange And Rosemary Sauced Pork Chicken with Sour Cream-Dill Sauce  »

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