These were a serious treat. I knew I wanted to make apple muffins, and I knew I didn’t want to use a recipe, but instead create my own. What came next makes my taste buds sing! The beauty of these muffins is they are great for snack time, breakfast, or just something to bring along in your purse for when you’re out and about. I so hope you all try these, and let me know what you think.
One more thing before I get to the recipe… I my six year old niece and two year old son helping with every step of this. I used a chopper for the apples where you push down a piece on top of it, and it chops everything. Both kiddos got to do that. They both got to stir both the apples and the batter. We used this as a chance for a math lesson, using only a 1/4 measuring cup and adding fractions to make half or whole cups. Kids in the kitchen are awesome! Alright, to the recipe…
First thing you’re going to want to do is preheat the oven to 350 degrees, prepare for 24 small or 12 large muffins by spraying the pan or using liners. I did 12 small in liners, and six large heart muffins. They all cooked at the same time, and all came out great.
Next, gather all of your ingredients:
a fry-pan to cook the apples
3 chopped (1/4 inch pieces) apples
spray olive oil (1/2 tsp)
1/2 cup brown sugar
1/2 cup milk
2 1/4 cup oatmeal (I used quick cooking)
1/2 cup flour
1 cup sugar (remember this is being divided into 24 muffins!)
1 tsp baking powder
1/2 tsp salt
Let’s start with the apples, the real star of this dish. Spray your fry-pan, or add the olive oil, then add in the apples and brown sugar. Mix well for about five minutes over medium high heat. Put a cover on it, and let simmer while you mix the rest of the batter. This will make the apples nice and soft, and the muffins won’t get to moist when the apples cook in the oven. This is the most important step when baking with apples.
While that simmers, add the milk and eggs to a bowl and give it a good whisk. Once you’re finished, toss the whisk in the sink and grab a spatula. Add all of the dry ingredients to the bowl, and fold the wet ingredients in. DO NOT OVER MIX.
Now, to finish off this great batter, shut off the stove, and poor all of the apples AND liquid from the pan into the batter. That’s all apple juice, and it’s the main wet ingredient for these muffins. Fold these apples in gently.
Scoop your batter into the muffin tins, then put into the oven for 22 minutes.
Now here’s a couple of tips: use an ice cream scoop to get the perfect serving of mix into each muffin cup. One scoop for small, two for large, half for mini. Before you put the tins into the oven, bang them a little bit onto the counter. This gets any air bubbles out, and helps the muffins cook thoroughly.