Thursday, June 12, 2014

Apple Oatmeal Muffins

Moving to a new place always requires some settling-in time. Unpacking and hanging up my clothes, figuring out a new commute and where the closest grocery stores are, making friends (luckily I already have those here!), and stocking my fridge and pantry with all the requisite snacks and staples and baking supplies.

So finally this week, two weeks after moving to DC, I lugged bags of flour and sugar, a cylinder of oatmeal, and a box of butter and one of baking soda home from the store (in a hundred million degrees humidity) to bake!

Enter Apple Oatmeal Muffins. Oatmeal, non-fat yogurt, apples, whole wheat flour -- these muffins are breakfast treats that are altogether acceptable and probably preferable to eat every day.

I'm kicking off this summer with something healthy because after finals and post-finals celebrations and the fried things and meat orgy that was my southern road trip, healthy is probably a good idea. And I'm starting with muffins because now that I'm back to work, I need an easy breakfast to take with me to the office.

If you're looking for cakey muffins (i.e. crumbly and buttery) then go for a more decadent recipe. These are definitely more muffin-y and not too sweet -- though they taste delicious, they are not a dessert equivalent.

So without further ado, here's the recipe. I made 6 muffins and one small loaf.

Apple Oatmeal Muffins

  • 1 cup old fashioned oats
  • 3/4 cup unbleached all purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • scant 1/2 teaspoon fine grain sea salt
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup brown sugar
  • 1 1/2 cups (12 oz) plain yogurt
  • 2 large eggs, whisked
  • 1 medium-sized apple, finely chopped
  • 1 cup chopped pecans for sprinkling on top (optional)
  1. Preheat oven to 350 degrees. Butter or spray your pans -- I used one 6-cup muffin pan and one loaf pan. 
  2. In a medium bowl combine the oats, flours, baking soda, and sea salt. Set aside.
  3. Melt the butter in a small saucepan. Remove from heat and stir in the sugar. Whisk in the yogurt, and then the eggs. Pour the wet ingredients over the dry, add chopped apple, and stir just until combined. Try not to over-mix. 
  4. Pour the batter into the muffin tins, filling each 3/4 full. If you're using pecans, sprinkle those on top.
  5. Bake 25-30 minutes (depends on your oven) or until tops are golden. Let cool in the pans for 10 minutes, then turn onto a cooling rack. 
  6. Makes about 1 1/2 dozen muffins.