Recipe by chiclet
Last semester, I brought one of these muffins to school with me every day. On the last day of classes, a fellow student approached me after class and asked where I got them because "they look so good!" When I told her I bake them myself, she looked somewhat dejected and simply replied "Oh. Oh well." I felt bad that I couldn't share the recipe with her right then, so I'm making up for it by sharing with you. BTW, they freeze really well.
Top Review by Monique #2
I tried these this morning and they were great. Very moist on the inside. I was able to make 12 small muffins since I don't own a large muffin tin.
They taste and smell almost like Apple and Cinnamon Oatmeal. I modified the recipe a little and use Fiji Apples because that is what I had on hand. My muffins did have a slight after taste but I think this is due to the brand of Apple Butter I used and not the recipes fault.
I will be making these again.
- 1 cup whole wheat flour
- 1 cup oat flour
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 1 pinch ground cinnamon (generous pinch)
- 1 pinch ground nutmeg (not-so-generous pinch)
- 2 egg whites
- 2⁄3 cup buttermilk, plus
- 2 tablespoons buttermilk
- 1⁄2 cup unsweetened apple butter
- 1⁄2 cup packed brown sugar
- 1⁄3 cup maple syrup
- 3⁄4 cup chopped apple (such as gala or granny smith)
Directions See How It's Made
- Preheat oven to 400°F Grease or line a 6-cup jumbo muffin tin.
- In a medium bowl, whisk the flours, baking soda, baking powder, cinnamon and nutmeg together.
- In a large mixing bowl, combine egg whites, buttermilk, apple butter, brown sugar, and maple syrup together, beating until smooth.
- Stir chopped apples into the wet ingredients.
- Add the dry ingredients to the wet ones; stir JUST UNTIL MOISTENED.
- Spoon batter into prepared muffin cups and bake 25-30 min, until a knife inserted in a muffin's center comes out clean.
- Let cool for 10 minute before removing muffins from tin.