The transition is made. My routine has switched from open windows, cotton clothes and light, summery fare to dark mornings, sweatshirts and oven-hot meals.
Autumn is in full swing! The trees sport vibrant reds and oranges and are beginning to drop their leaves. Pumpkins and gourds are everywhere, decorating porch railings and stoops. Apples are featured in every grocery store, in big, paper sacks. Fresh, sweet, juicy local apples.
I used one of those apples for these muffins. It's part of my never-ending search for ways to work oat bran into my life. This recipe was invented one chilly day last week--lightly sweet with a gently spicy fragrance, they were just right with a cup of tea, the very essence of a fall day.
Pretty nice crumb for a muffin without flour, eh?
Apple Cinnamon Oatmeal Muffins
makes 10 standard-sized muffins
1 cup oat bran cereal
1 cup old-fashioned oats
1/4 cup sugar (I used Whey Low Type D granular for substitute)
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup milk
1/3 cup light vegetable or canola oil
2 eggs, lightly beaten
1 apple, peeled, cored and chopped
Whisk together dry ingredients to combine; in a separate bowl mix together milk, oil and eggs. Pour milk mixture into the oat mixture and stir just until moistened. Add chopped apple and gently stir to incorporate. Don't overwork the mixture.
Spoon into greased muffin cups and bake at 350*F for 8-10 minutes, or until golden brown on top. Cool for 5 minutes before removing from muffin tins to cool completely.
Note: If you prefer a sweeter muffin consider doubling the sugar; the spices could also be doubled for a stronger presence. To reduce fat, substitute half the oil with applesauce or prune puree.
Variation: Substitute apple cider for the milk and omit the chopped apple; obviously this increases the natural sugar content of the muffin, but it still doesn't become overly sweet. (Added October 20, 2008)