Monday, April 2, 2012
I hope everyone had a good weekend! Friday we headed off to Amsterdam for passport renewals for our two sons. When they are younger than 16 you need to get them done every 5 years. I can't believe I am coming up soon on my 5 year anniversary of moving here. Lots of changes going on in my life at this point. It was so much fun heading to the American Consolate office because..well..everyone spoke english :) I saw a big American flag blowing in the wind and I just smiled. I chatted with the soldiers there and actually didn't want to leave!
I knew we would want a snack for the trip back home so I made sure to bring along these muffins. These low fat/low sugar super moist muffins were pretty darn good. I think next time I will add a little more salt and swap the ground cloves out with either more cinnamon or use apple pie or pumpkin pie spice. I was really surprised at how moist these were and they will go into my muffin rotation list.
1 cup All-purpose Flour
2 TBS Sugar
1/2 tsp. Salt
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Ground Cinnamon
1/4 tsp. Ground Cloves
1 cup Buttermilk
1 cup Quick Cooking Oats
1 Large Egg,lightly beaten
2 TBS Melted Butter or Canola Oil
1 Medium Apple,peeled,cored and cut into 1/4 inch dice
Preheat oven to 400 or 200 celcius. Lightly grease muffin tin with nonstick spray,set aside
Combine the buttermilk,eggs,melted butter and oats in small bowl and set aside.
In a large bowl, sift together the flour, sugar, salt, baking powder, baking soda, and spices. Add wet ingredients into dry ingredients and mix just until combine. Gently mix in diced apples.
Fill muffin tins 2/3 full with batter and bake 12-14 minutes or until toothpick inserted towards center comes out clean. Allow to cool for a few mins in pan before removing to wire rack to cool completely.
Yield: 12 Muffins
Source: My Gourmet Connection