Another delicious breakfast treat. Apple-Oatmeal Muffins are more than delicious. They’re a healthy way to start the day.
My friends, this is a bad time during which to watch fairy tales with children. Take, for instance, the classic Snow White. I’m talking the Disney version.
Do you remember what happens almost from the start? Cue the princess in a garden with fluttering butterflies, tweeting birds, and … wait for it … a wishing well. As soon as the first chords of ‘I’m wishing …’ issued from Snow White’s lips, Dudette’s cutting commentary began. Suffice it to say, she was less than unimpressed.
Soon after the prince’s interruption, I was told that said hero was hot. Hot? And that Snow White wasn’t anywhere near as cool as the Snow White from Shrek. Granted, no, she didn’t rip the sleeves off her gown or go medieval on a bunch of thugs, but she was, um, good at cleaning? Okay, so maybe Dudette does have a point there.
Fast forward the cottage in the woods and past lots of eye-rolling over what a baby Snow White was about a bunch of trees and animals and we resume the critique, this time focusing in on safety. Didn’t Snow White know better than to go into someone’s house when they weren’t home and she wasn’t invited? What if evil villains lived there? Why did she eat something that a stranger gave her? Didn’t her mommy teach her that that’s not safe? And on, and on, and on.
When my little lady comes home today, I’ll be sure to let her know that I bought the apples for these muffins myself. I baked them, with love, and so I know that they’re safe for her to eat. Then we’ll sit together and watch Snow White … In Shrek.
This is my second easy muffin recipe in two days. Can you tell that I need ready-to-go breakfast stuff? I mixed the dry goods in one bowl and the wet in another. They came together along with two apples that I chopped up in my handy-dandy chopper.
I made sure that the apples was well-chopped so the muffins would stay together. I like big chunks, but sometimes it makes the baked good fall apart and I didn’t want that to happen.
I also chose to use lemon juice instead of cider when making the glaze on top because I love the tartness of lemon on everything.
I literally said ‘Oh my gosh,’ out loud after my first bite. I had half the muffin finished before my coffee was even poured. These are that good. I may not share. Wow, they’re delicious. And I mean very much so.
What I’d Do Different Next Time
Double the batch so I have more. Wow.
- 1¼ cups all-purpose flour
- ½ cup packed dark brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon cinnamon
- 1 cup old-fashioned (not quick-cooking) rolled oats
- ½ cup plain yogurt (not nonfat)
- ½ cup unsweetened apple sauce
- ¼ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 medium Granny Smith apples, peeled, coarsely grated (about 1⅓ cups)
- 1 tablespoon apple cider or lemon juice
- ½ cup confectioners' sugar
- Preheat oven to 375ºF. Line a 12-cup muffin tin with paper liners or mist with cooking spray.
- In a large bowl, whisk flour, brown sugar, baking powder, baking soda, salt and cinnamon. Stir in oats. In a medium bowl, whisk yogurt, apple sauce, oil, egg and vanilla. Stir apples into yogurt mixture. Add yogurt mixture to flour mixture and stir until just moistened.
- Divide batter among muffin cups. Bake until golden and a toothpick inserted into center of a muffin comes out clean, 22 to 24 minutes. Let cool in pan 5 minutes, then turn out muffins to rack to cool completely.
- Combine cider or lemon juice and confectioners' sugar with a fork until smooth. Drizzle over cooled muffins and let stand until set, 15 to 20 minutes.