Apple oatmeal muffins
Apple oatmeal muffins made with nonfat yogurt and whole wheat flour are breakfast treats as well as a quick pick-me-up snack.
Moving to a new place always requires some settling-in time. Unpacking and hanging up my clothes, figuring out a new commute and where the closest grocery stores are, making friends (fortunately I already have those here!), and stocking my fridge and pantry with all the requisite snacks and staples and baking supplies.
So finally this week, two weeks after moving to Washington, D.C., I lugged bags of flour and sugar, a cylinder of oatmeal, and a box of butter and one of baking soda home from the store to bake! Enter Apple Oatmeal Muffins. Oatmeal, nonfat yogurt, apples, whole wheat flour – these muffins are breakfast treats that are altogether acceptable and probably preferable to eat every day.
I'm kicking off this summer with something healthy because after finals and post-finals celebrations and the fried things and meat indulgences that made up my Southern road trip, healthy is probably a good idea. And I'm starting with muffins because now that I'm back to work, I need an easy breakfast to take with me to the office.
If you're looking for cakey muffins (i.e. crumbly and buttery) then go for a more decadent recipe. These are definitely more muffiny and not too sweet – though they taste delicious, they are not a dessert equivalent.
So without further ado, here's the recipe. I made six muffins and one small loaf.
Apple Oatmeal Muffins
1 cup old fashioned oats
3/4 cup unbleached all purpose flour
3/4 cup whole wheat flour
1/2 teaspoon baking soda
scant 1/2 teaspoon fine grain sea salt
1/2 cup (1 stick) unsalted butter
1/2 cup brown sugar
1-1/2 cups (12 oz) plain yogurt
2 large eggs, whisked
1 medium-sized apple, finely chopped
1 cup chopped pecans for sprinkling on top (optional)
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