So after my doubts on the cupcake vs muffin debate, I decide to make some good ole hearty and nutritous muffins. These are healthy, breakfast muffins with a wonderful texture.
I sometimes carry some muesli bars (granola bars for the Americans) to work for those hunger pangs in the evenings. These muffins are a wonderful, light and delicious replacement for them I must say. Of course I should mention that I made only half a dozen as part of our
Sunday breakfast. But as they were finished in almost no time, I actually made another batch the very next day! I think I could add even more apples to this batter because the moist apples along with all the cake is such a wonderful combination.
Apple Streusel Muffins
1-1/3 cups whole wheat flour
1/2 cup rolled oats ground to a powder
1/3 cup sugar
1 Tbsp baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 tsp salt
1-1/3 cups chopped peeled apples
1 egg
1 cup milk
1/4 cup vegetable oil
For the Topping:
2 Tbsp brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
In a food processor, add 1/2 a cup of rolled oats, and blitz them so they become a powder. You could use oat bran if you can find it. Or, use the Quaker Oats quick cooking variety if it is available in your country.
Sift together the dry ingredients into a large bowl. In a seperate bowl, whisk together the egg, oil and milk. Pour over the wet ingredients into the dry, and quickly mix to combine. As always, do not overmix - it should be just enough so it all moistened.
The topping is a wonderful addition to these muffins. They give it a wonderful texture and bite. Try not to miss it. We liked it so much that I even used the same topping for a banana bread I made the other day.
Bake it at 400 degrees F for 25 minutes or so.
Bake it at 400 degrees F for 25 minutes or so.
This makes for a wonderful snack and also for a breakfast on the go. Try it, and let me know how you find it :-)
