Well, you catch me on a lazy day. Guess all that nesting business is a thing of the past. I just hope that doesn’t mean this baby is getting too comfy in there, because I’m not too comfy out here.
Anyway, like I said, you caught me on a lazy day. I say this because A. I just looked at the clock and realized it was time to eat dinner, which I haven’t so much as shopped for yet since I still thought it was early afternoon because of how little I had accomplished all day and B. Because instead of making up a new recipe for you today, I just stole my own recipe from last year.
But I was somewhat original. Last year I made it as coffee cake and this year it’s muffins. So… there.
Actually, the real reason I made these is because our neighbor gave us a huge sack of apples from her apple tree the other day. As soon as I clapped eyes on them my mouth began watering for my flourless oatmeal apple coffee cake of yesteryear. So Samuel and I immediately got to work. I made a batch of these muffins and a ton of my favorite apple butter and Samuel made an apple kringle. We had made a nice little dent in our apple supply.
The next morning as I devoured a muffin or three, Samuel opened our front door and found another huge sack of apples hanging on the door knob.
We rolled up our sleeves and got to work. Samuel made more progress on perfecting his kringle recipe, I made a big batch of applesauce, and finally today Samuel made a pie crust and I filled it with the last apples.
Sorry, Samuel has forbidden me from sharing any photos of his kringles or pie. They really turned out awesome. I showed him this photo of a pie crust I made about a year ago to make him realize just how good his (first ever!) pie crust turned out when I’ve been making them for years and they still turn out grotesque just about every time, but he still said it wasn’t worthy to be seen.
Don’t worry though, he has finally agreed to let me post one of his very own sourdough recipes. That post is coming soon…
- Oatmeal Apple Muffins
Makes 1 dozen - Muffins:
1/3 cup white sugar - 1/3 cup brown sugar
1 large egg
1/2 cup vegetable oil
1/3 cup milk
1 teaspoon vanilla
2 cups quick cooking oats* (use GF if needed
)
1 teaspoon baking powder
1/2 teaspoon salt - 1 teaspoon cinnamon
1/3 cup yogurt (I used plain) - About 1 apple
- Topping:
- 1/2 cup rolled oats* (use GF if needed)
- 1/2 cup brown sugar
- 1 tablespoon corn starch
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 3 tablespoons butter
- Icing:
- 1/2 cup powdered sugar
- 2 teaspoons milk
- 1 tablespoon butter
- Preheat the panggangan to 350ºF (180ºC). Line a muffin tin with cupcake liners.
- Combine the sugars, egg, oil, milk, and vanilla.
- Mix the oats, baking powder, salt, and cinnamon together and add to the egg mixture and mix well. Stir in the yogurt.
- Divide batter into prepared pan.
- Peel and slice the apples and cover each muffin with one layer of apple slices (it’s okay if they overlap, but you only need one layer on each).
- Combine all the topping ingredients and mix until well combined. I find using my fingers works best. Sprinkle the topping over the apple layer.
- Bake for 25 minutes or until a toothpick comes out clean.
- For the icing, combine the powdered sugar and butter and then add the milk. Drizzle on top of the muffins after they have slightly cooled.
- Oatmeal Apple Muffins
*I like to use quick oats in the cake and rolled oats for the topping. It will work if you switch it up and use all quick or all rolled though. I just thought it might be a little more tender on the inside with the quick oats and that the topping would be a little chunkier with the rolled, but I really think it will work either way.