Applebutter Oatmeal Muffins |
|
 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 18 |
|
Another favorite muffin recipe from the 1970's. I used to make muffins a lot more than I do now, but I'm suddenly loving the simplicity of a good muffin for breakfast again. This gives me the oatmeal AND the fruit, so I have a balanced meal in the morning. Read more . I love how it allows me to rationalize away the sugar! Ingredients:
1/2 cup butter, softened |
3/4 cup brown sugar |
1/4 cup white sugar |
1 extra large egg |
1 cup white flour |
1/2 teaspoon cinnamon (more, if you're crazy about cinnamon like i am) |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
3/4 cup applebutter (applesauce may be substituted, but will yeild a less intense apple flavor) |
1 cup quick cooking oatmeal (note: with all the flavored instant oatmeals available these days, i've been thinking you could experiment nicely with this ingredient...let me know if you try it!) |
additional brown sugar for topping the batter |
Directions:
1. Cream butter and sugars together until light and fluffy.
2. Add egg and beat well.
3. Mix flour, cinnamon, baking powder, baking soda and salt.
4. Add flour mixture alternately with applebutter.
5. Stir in oatmeal and mix well.
6. Spoon into well buttered muffin tins 3/4 full.
7. Sprinkle with additional brown sugar and gently press it into the tops just a bit to help it stick when baked.
8. Bake at 350 degrees for 22 to 28 minutes, until top springs back when poked with your finger.
9. Cool pan on wire racks for a few minutes before removing muffins (or line tins with cupcake liners for easy removal).
|
|