Oat & Apple Breakfast Muffins
I do like my porridge for breakfast, but I’m also partial to the odd muffin in the a.m. Armed, as I was, after my trip to the mill, with lots of porridge oats and also in possession of the last few apples from the Mammy , I came up with these guys, which have lots of apple plus oats on the double.
I used both Flahavan’s organic porridge oats and some of their pinhead oatmeal (which those in the US might know as steel-cut oats) for some added texture. The muffins are not especially sweet (nor are they meant to be – it’s breakfast, remember?) and are lightly spiced, which you can increase or change as you wish – for my part, I was inspired by Gastroanthropologist  to use something other than cinnamon for a change.
- 75g butter
- 4 tblsp golden syrup 
- 1 large cooking apple, such as Bramley – you’ll need approx. 200g of apple after peeling and coring
- 200g plain flour
- 2 tsp baking powder
- 0.5 tsp salt
- 0.5 tsp ground ginger
- 0.5 tsp allspice
- 100g rolled oats
- 50g pinhead oatmeal
- 1 large egg
- 5 tblsp sour cream
You’ll also need:
- 1 x 12 piece deep muffin tray
- Preheat your oven to 200C and grease your muffin tray well.
- In a small heavy saucepan, melt the butter over a low heat. Remove from the heat once melted, stir in the golden syrup and leave to cool.
- Peel, core and grate the apple – you’ll need about 200g grated apple.
- In a large bowl, whisk the flour, baking powder, salt, ground ginger and allspice together well. Stir in the rolled oats and pinhead oatmeal.
- In a small bowl, lightly beat the egg.
- Stir the sour cream and beaten egg into the cooled butter and golden syrup mixture until well combined.
- Now, dump the sour creamy buttery mixture into the flour and oats and fold very gently with a metal spoon or spatula until barely combined.
- Add the grated apple and again fold very gently until just incorporated.
- Distribute the mixture among your muffin tins. (At this point, Jenni  recommends that you let the muffins sit for 15-20 minutes to allow the flour to fully hydrate – I always seem to be too impatient for fresh muffins to include that step). Bake until golden and a toothpick inserted comes out fairly clean – this took around 18 minutes for me.
- Now, after all of that, you can make your morning tea or coffee and enjoy.
- The spicing here is reasonably subtle – increase the ginger to 1 tsp for something more overtly gingery, or use cinnamon or nutmeg instead if you like.
- Makes about 12 muffins