The best way to start your morning is with a delicious and freshly based cinnamon apple oat muffin! Using fresh locally grown apples for this recipe is the best way to go!
Ingredients
- 1/2 cup butter, meltded and cooled
- 1/3 cup canola oil
- 1/2 cup dark brown sugar, packed
- 1/2 cup white sugar
- 2 eggs
- 1 tsp. vanilla
- 3/4 cup milk
- 1/3 cup plain or vanilla yogurt
- 1 & 1/2 tsp. cinnamon
- 1/4 tsp. baking soda
- 3 tsp. baking powder
- 1 cup all-purpose flour
- 1 cup cake & pastry flour
- 1 & 1/2 cup rolled oats
- 2 medium apples, skins removed and finely chopped
Instructions
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Preheat oven to 425°F.
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Combine the melted butter, oil, and sugars.
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Add in the eggs, vanilla, milk, and yogurt, and mix until fully incorporated. Do not overmix.
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Add salt, cinnamon, baking soda, and baking powder, and mix.
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Combine the flour until its just incorporated, one cup at a time.
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Fold in the rolled oats and then the chopped apple pieces.
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Line a 12-count muffin pan with liners or spray with cooking spray. Divide batter evenly among each cup or liner. Add additional apple chunks to the top of the muffins before baking if desired. Note: These are large muffins, meaning the batter should fill right to the top of each liner.
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Bake for 5 minutes at 425°F. After five minutes is up, leave the muffins inside the oven and reduce the temperature to 350°F. Continue to bake for 20-24 minutes, or until the edges of the muffins turn golden brown and the tops are set.
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Remove from oven and let muffins cool on cooling rack for 10-15 minutes before serving.
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Yields: 12 muffins
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