Muffins ~ Apple Maple Oat

apple maple muffins

This one….. this muffin has now become, my numéro un.  My new favourite muffin.  It’s moist, it’s sweet, and by gosh, it’s adorable in it’s pretty parchment wrapper.

The use of pure maple syrup gives a delicious flavour that sugar just can’t match.

Put the ingredients on your shopping list, folks.  These are a must make!

Before we begin, each muffin tin has a 7×7 inch square of parchment paper pushed down into it, flattening any folds around the sides, but leaving the excess parchment sticking up over the cups.  This allows you to overfill each cup, yielding 12 large muffins.

If you prefer to use regular muffin liners or grease the tins instead, you will need to shorten the baking time accordingly.

Ingredients
1 1/4 cups quick-cooking rolled oats
1 1/2 cups all-purpose flour
1/2 cup whole wheat or multigrain flour
1/4 cup bran
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon

1 1/2 cups plain or vanilla drinkable yogurt (such as Yop)
1/4 cup brown sugar
1/2 cup pure maple syrup (not imitation syrup)
2 eggs lightly beaten
1/4 cup unsweetened apple sauce
1 small overripe banana, mashed
2 medium tart apples, finely diced

Directions
1. In a medium bowl, measure out oats, and bran.  Sift flour, salt, baking powder and cinnamon into the bowl.  Any grains left in the sifter from the flour should be added back into the dry mixture.  Stir ingredients well.
2. In a large mixing bowl, combine yogurt, brown sugar, maple syrup, eggs, apple sauce and banana, mixing well either by hand or with an electric mixer.
3. Add the dry ingredients to the wet, mixing by hand just until incorporated.  Do not over mix.  Fold in diced apple.
4. Spoon evenly into prepared, parchment lined muffin tins.  You will have to overfill them, but the parchment will keep the batter in.
5. Bake in the middle of a 400F preheated oven for approximately 28 minutes, or until a toothpick inserted into the center of a muffin, comes out clean.

Remove from oven, brush tops or drizzle with a little maple syrup and let set in the tins for another 5 minutes.

Transfer to a cooling rack or eat while warm.  With butter or without.

I highly recommend making a double batch.

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Comments

  1. Angelica says

    This look so pretty and delicious! I like that there is no oil and very little sugar in them. I live in California and have never seen Yop (but then again I haven’t really looked for drinkable yogurt before) I wonder if I could use regular yogurt and add some milk to get it to the consistancy of drinkable yogurt. Or mabye I’ll just drive down to the store tomorrow and look for Yop :) Thank you for sharing this great recipe.

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