As you know, I went on a cooking spree over the weekend, and now I'm trying to keep the momentum going by doing more baking and experimenting throughout the week.
This morning my lovely helper and I came up with this soaked apple and cinnamon oat muffin recipe, which I'll definitely be making again (and again. And again.)
- 1c rolled oats
- 1/2c whole-wheat flour
- 1c whey, buttermilk, or milk with 1T vinegar (apple cider or white) added
- 1 large egg, room temperature
- 1/4c unrefined sugar, eg. jaggery, mascovada, sucanat, rapadura
- 1/2c butter, melted
- 1/2c plain all-purpose flour
- 1/4t salt
- 1t baking powder
- 1/2t baking soda
- 1t ground cinnamon
- 1/2t ground nutmeg
- 1 large apple, peeled and diced
- 1T unrefined sugar
- 1/2t ground cinnamon
1. Mix rolled oats, whole-wheat flour and whey together and leave to soak for 1-24 hours.
2. Preheat oven to 190°C / 375°F and line a 12-cup muffin tray with cupcake patties.
3. Crack the egg into the oat mixture, add sugar and butter and stir to combine.
4. Sieve and then gently fold plain flour, salt, baking powder, baking soda, cinnamon and nutmeg into the oat mixture, taking care not to over-mix or your muffins will become tough.
5. Gently fold the diced apple through the mixture.
6. Scoop mixture into muffin tin.
7. Mix together cinnamon topping ingredients and sprinkle over each muffin.
8. Bake at 190°C / 375°F for around 16 minutes, or until golden and top springs back when lightly pressed.
Looking for other healthy muffin recipes? Try these: