Cooler weather has arrived, and as always, my mind wanders to fall produce with apples at the top of the list. These tender, lightly sweetened, moist muffins taste like carrot cake, spice cake, and apple cake combined. These muffins freeze well and can be quickly reheated in the microwave on a low temperature for a quick breakfast.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
Stir together flour, oats, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg together in a large bowl. Whisk together yogurt, buttermilk, oil, egg, and vanilla extract in a second bowl. Fold flour mixture into yogurt mixture, mixing just until combined and flour disappears. Stir together apple, carrot, and walnuts in a separate bowl; gently fold into the batter. Divide batter evenly among the muffin cups.
Bake muffins in the preheated oven until golden brown or a toothpick inserted in the center comes out clean, 17 to 19 minutes.
Cool muffins in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Per Serving: 181 calories; protein 5g; carbohydrates 23.7g; fat 7.6g; cholesterol 16.9mg; sodium 191.2mg.
The best flavour of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as clear bread.
To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be done 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 start it night before , then clear it off the next day.