Enjoy apple season flavors any time of the year with these lunchbox-worthy muffins chock-full of old-fashioned oats and dried cranberries.
All you need for this recipe and more...
2 cups allpurpose flour
¾ cup granulated sugar
1 and ½ teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cinnamon
1 cup shredded apple (I used gala apple), moisture squeezed out
½ cup craisins (dried cranberries)
⅓ cup oldfashioned oats
1 cup buttermilk
¼ cup vegetable oil
½ teaspoon pure vanilla extract
1 large egg
Preheat oven to 400 degrees F.
Grease 12cup muffin pan or line with paper liners. Set aside.
In a large mixing bowl, whisk together the dry ingredients (flour, sugar, baking powder, baking soda, salt, cinnamon). Add apple, oats and craisins and stir well.
In a medium mixing bowl, whisk together buttermilk, oil, egg and vanilla. Add wet ingredients to dry ingredients and stir until combined.
Fill muffins cups in pan, dividing batter evenly. Place additional oats and craisins on tops, if desired.
Bake muffins at 400 degrees F for 5 minutes, then without opening the oven, lower the temperature to 375 degrees F and bake for 12 to 14 minutes more. Check the muffins with a toothpick or a dry spaghetti noodle to see if done baking. If the muffins are too pale on top, add two more minutes of baking. They should have golden brown edges and golden tops. Cool for 10 minutes in the pan, then remove onto a cooling rack, plate or cutting board.
Note: Shred peeled apple. Place on paper towel and squeeze the moisture out.