Apple + Toasted Oat Muffins

• portionen: Makes 12 Muffins

Zutaten

½ cup (50 g) rolled oats

1 ½ cups (180 g) all-purpose flour, plus 2 Tbsp

1 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

1 tsp ground ginger

1 tsp kosher salt

A pinch of ground cloves

¾ cup (150 g) sugar

½ cup (110 g) unsalted butter, melted and cooled

½ cup (120 ml) milk

1 egg, beaten

1 tsp vanilla extract

1 large apple (use whatever type you like for apple pie; I like Granny Smith, Fuji, or Gala apples best here), peeled, cored, and cut into small dice or coarsely grated

½ cup (70 g) golden or regular raisins

Anweisungen

Preheat your oven to 350°F.

Line a standard 12-well muffin tin with paper liners and set it aside.

Put the oats on a baking sheet and bake them, stirring them now and then, until they smell toasty and are golden brown, 5 to 8 minutes.

In a large bowl, combine the oats with the 1 1/2 cups (180 g) flour and whisk in the baking powder, baking soda, cinnamon, ginger, salt, and cloves.

Add the sugar, butter, milk, egg, and vanilla and stir to combine.

In a separate bowl, toss the diced apple with the raisins and remaining 2 Tbsp flour so that each piece is coated, then gently stir into the batter.

Use an ice-cream scoop to distribute the batter evenly among the prepared muffin wells.

Bake the muffins until they're nicely browned and a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.

Let the muffins cool before eating.

Leftovers can be stored in an airtight container at room temperature for up to 4 days. Split and toast under the broiler or in a toaster oven to refresh.

Notizen

From: “Small Victories” by Julia Turshen