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Apple-Oat Muffins

May 27, 2012

Yesterday we met up with some of the rest of the crew for our first day of extraction, banding, and net set-up and take-down practice.  I didn’t really need to be there, because, well… not to brag, but I’ve probably banded more birds than the rest of the six crew members combined.  But of course this project has data sheets and ways of doing things that I am not familiar with so I did learn some things.  Afterwards since we were so close to Fort McMurray we went grocery shopping.

We spent a long time in the disposable foil pan section, trying to find an appropriate pan for making lasagne that would fit into our tiny oven.  (Once again, I am spending the summer in a field house without a stove, just a hot plate– thankfully our bosses cheerfully bought us a countertop oven when I asked for one!) I had figured the maximum width we could use would be 28 cm.  As it turns out, all the larger pans were 29.6 cm wide.  I guess we’ll have to make do with the small square pan we already have!  But while there we did pick up a pair of 6-cup muffin tins.

Thinking of muffin ideas, I decided I wanted to make something using applesauce, oats, and apples.  After some searching I found a base recipe on Allrecipes and made some improvements.  Sorry for the blah photo– I was too keen to eat the muffin to care much about food photography.

These muffins are not too sweet, with a good contrast of textures and a nice cinnamon-y taste.  Gabrielle declared them a keeper.

Apple-Oat Muffins

(makes 6)

1/2 cup all-purpose flour
1/4 cup quick-cooking oats
3 tbsp brown sugar
1 tsp baking powder
3/4 tsp cinnamon
1/8 tsp salt
1 egg
1/4 cup milk
1/4 cup unsweetened applesauce
1 tbsp canola oil
1/2 apple, peeled, cored, and diced
2 tbsp chopped walnuts

Preheat oven to 400°F.  In a medium bowl, combine the first six ingredients. In a small bowl, combine the egg, milk, applesauce and oil. Stir into dry ingredients just until moistened. Fold in apple and walnuts.  Fill six paper-lined or greased muffin cups two-thirds full. Bake at for 12-15 minutes or until top springs back when lightly touched.  Cool in pan on wire rack.

What kind of muffins do you like?  I need some more recipes to try!

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2 Comments leave one →
  1. May 29, 2012 3:03 pm

    They look great! I love banana and white chocolate chip muffins. Or Caramel. Or Dorie Greenspan’s all spice crumb muffins…the list goes on!

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  1. Oatmeal Chocolate Chip Muffins « Birds and Baking

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