Monday, May 21, 2012

Apple-Oat Muffins

These dense, hearty muffins are a perfect component to a weekend breakfast spread - try pairing with sliced fruit and my Raspberry-Orange Sunrises.  Or just grab one on the go if it's a busy weekday.

  • 2 cups peeled and shredded McIntosh apple
  • 1 and 1/2 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 2/3 cup packed vegan brown sugar
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup plain non-dairy milk
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1/2 cup plain non-dairy yogurt
  • 1 Ener-G egg
  • Cooking spray
1. Place the shredded apple on paper towels and squeeze until barely moist; set aside.

Note: a large-holed grater works just fine for shredding apple - no need to pull out your food processor.

2. Lightly spoon the flour into dry measuring cups and level with a knife.  Combine the flour in a bowl with the oats, brown sugar, baking powder, baking soda, salt, and cinnamon.  Make a well in the center of the mixture.

3. In a second bowl, whisk together the milk, canola oil, vanilla extract, yogurt, and Ener-G egg.  Add the milk mixture to the flour mixture, stirring just until moist.  Stir in the apple.

4. Divide the batter evenly among 12 muffin cups coated with cooking spray. 

5. Bake at 400 degrees for 18 to 20 minutes, or until the muffins spring back when touched in the center.  Transfer immediately to a wire rack to cool.

Nutrition Info:
12 servings (1 muffin), Calories 190 

Tasting Notes:
The shredded apple kept the interior of these muffins wonderfully moist, giving them unexpected taste and texture compared to standard oat muffins.  Mildly sweet, with a nice hint of cinnamon.  I would add a tiny bit of streusel topping or turbinado sugar on top for just a bit of crunch, but otherwise these were quite yummy.


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