megido: (Xenodurr: THERE ARE FOUR LIGHTS)
Christi ([personal profile] megido) wrote2011-03-02 08:54 pm
Entry tags:

Apple Oatmeal (nut/cinnamon/applesauce) Muffins

Verdict: AMAZING HOMG. These muffins are delicious and incredibly moist, and have a great variety of flavors with the oats, the nuts, and the apples. I'm also pleased with the sugar levels in this; I think I might even be able to remove the sugar entirely and just let the applesauce be the sweetener. I don't know how they'd taste with walnuts or how that would affect the flavor because I'm not a big fan of walnuts, but I think given how it's only 1/2 cup, any nut you prefer would probably do fine.

Oh, and a brief rant: Any time an apple baking recipe calls for peeling an apple (pie, muffins, cookies) I automatically disregard it, and I still don't fathom why professional bakers the world over call for peeling your apples. That takes away incredible flavor! Hell, most of the flavor of the apple centers right in the skin of it during the baking process--I noticed tonight when I took a bite of the muffin that a huge burst of apple cinnamon flavor came through with the peel. I can't fathom why you'd sacrifice that (and go through a massive amount of trouble peeling an entire apple, good gravy) unless the texture of it really, really irks you.

Apple Oatmeal Muffins
Adapted from What Megan's Making

1 cup sugar
2 eggs
1/2 cup vegetable oil
1 1/2 tsp vanilla
1 1/2 cup all purpose flour
1/4 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1/2 tsp salt
1/2 cup rolled oats
3/4 cup applesauce (note: I used cinnamon applesauce, I think that was what gave it that extra spice)
1 Granny Smith apple, peeled and finely chopped
1/2 cup walnuts, chopped (note: I used pecans)

Preheat oven to 350. In a large bowl mix sugar, eggs, oil and vanilla. In a separate bowl mix the flour, baking powder, baking soda, salt, and spices. Add them to the wet ingredients. Mix in the oats, applesauce, walnuts, and chopped apples. Spoon into greased muffin pans, filling two-thirds full. Bake at 350 degrees for 20 minutes, or until a toothpick inserted in a center muffin comes out clean. Remove from pans after cooling, and cool on wire racks.
etcetera: (sexy no jutsu)

[personal profile] etcetera 2011-03-03 02:01 am (UTC)(link)
I seriously want to try these. They sound and look amazing *_*

Also pecans > walnuts. Especially in sweet recipes. Just saying. :>
etcetera: (Madara is a troll)

[personal profile] etcetera 2011-03-03 02:08 am (UTC)(link)
I have a salad I like to make that I use walnuts in because the bitter flavor goes better with it than pecans or other kinds of nuts would. But that's pretty much the only thing I use walnuts in. I always use pecans in baking when a recipe suggests an unspecified nut.

I like almonds, too, though. And hazelnuts, especially combined with chocolate.

totling: (not safe!  not safe!!)

[personal profile] totling 2011-03-03 04:59 pm (UTC)(link)
I want these in my mouth omg