Apple Crisp Muffins

This is a tasty, moist muffin that’s good for you too. I named this ‘apple crisp’ because it has the same ingredients as warm apple crisp except in a muffin. It is delicious with a streusel topping!

Step: 1

Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper liners.

Step: 2

Stir oats, whole wheat flour, kamut flour, brown sugar, baking powder, cinnamon, nutmeg, and cardamom together in a bowl. Add apples and toss to coat.

Step: 3

Beat buttermilk, canola oil, eggs, and honey together in a separate bowl.

Step: 4

Make a well in the center of oat mixture; pour buttermilk mixture into the well. Mix until batter is just moistened. Set aside to soften oats, about 5 minutes. Generously fill muffin cups with batter.

Step: 5

Bake in the preheated oven until muffins are golden brown and spring back when lightly touched, 20 to 25 minutes.

Per Serving: 331 calories; protein 7.8g; carbohydrates 50.1g; fat 12.3g; cholesterol 32.6mg; sodium 302.5mg.

The quality of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which not always rise as well as clear bread.

To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.