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Oat Cuisine

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 [1], 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 [2] to use something other than cinnamon for a change.

They’re put together using the muffin mixing method – for more info on how that works, I highly recommend you check out what both Jenni [3] and Joe Pastry [4] have to say on the subject.

Oat and Apple Muffins

You’ll need:
  • 75g butter
  • 4 tblsp golden syrup [5]
  • 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
The Steps:
  • 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 [3] 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 Variations:
  • 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.
The Results:
  • Makes about 12 muffins