These muffins came about because of a promise made to friends while drinking. Please note, however, that I say "drinking" and not "drunk." Because, while in the past I may have consumed certain amounts of alcohol and then proceeded to make use of electrical appliances, in this case I was perfectly sober. If completely exhausted. But I promised my perhaps slightly inebriated friends that I would make them muffins and have them over for tea. Because I'm cool like that.
This also served a practical purpose for me, as there is nothing like the prospect of company to send one into a cleaning frenzy, which my apartment sorely need.
And oh, did I frenzy clean. I am already a neat-freak by nature, but I'm also incorrigibly lazy. Except for the kitchen, which I neaten and wipe down obsessively, other rooms tend to be neglected. Until, that is, I am struck by the Cleaning Urge and Everything Must Be Cleaned and there is no stopping until order and cleanliness reign once again. And then I fall over, but glorify in the new-found cleanliness of my surroundings.
So Friday I cleaned. I cleaned so hard I had to turn on the AC. Full blast. I mopped vigorously. I found rotting things. I was horrified. I dealt with them. I vacuumed the stairs with violence. I probably strained my muscles. And I sweated. It was not pretty. I had all the horrible kinds of sweat - the neck sweat, the back sweat, the...well, I won't go on. But the apartment was clean, and so I was filled with joy.
And then I made these muffins, which I then fed to my now not-drunk friends. You should too.
Whole Grain Apple Spice Muffins
These muffins are the perfect breakfast muffin. Low in fat, hearty, and not overly sweet, they won't leave you feeling weighed down or guilty. Unless you eat five. Which I don't recommend. They can also be easily be veganized, just choose a non-dairy milk and replace the egg with flax or chia. You could also easily replace the oil with apple sauce for an even lighter version.
1 cup Whole Wheat flour
1 cup Oat flour (or process 1 1/4 cup of rolled or quick oats in a blender or spice/coffee grinder)
1/2 cup Brown Sugar + extra for sprinkling
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
1 tsp Ginger
1/4 tsp Nutmeg
1/4 tsp Ground Cloves
1 1/2 cup Buttermilk (you can substitute with cow, soy, or almond milk + 1 tbsp vinegar/lemon juice)
1/4 cup Oil
1 heaping cup Chopped Apple (1 large or 2 small; I used Spartan, but just about any kind will do)
Makes approximately 16 medium-sized muffins.
1. Preheat the oven to 400 degrees. Grease a muffin pan or fill with cupcake liners.
2. Whisk all of the dry ingredients together in a large bowl. Measure out the milk and (if making your own buttermilk) add vinegar or lemon juice and set aside. Into a small bowl, crack the egg and beat lightly with a fork or whisk.
3. Wash, core, and chop the apple(s). I like to leave the skin on myself, as it adds a little extra fiber and nutrients (and saves me an extra step), but you can peel them if you prefer.
4. Make a well in the dry ingredients and pour in the buttermilk, egg, and oil. Stir together until just incorporated, then stir in the chopped apple.
5. Spoon mixture into muffin tins, filling them about 3/4. Sprinkle with brown or turbinado sugar. Bake 20 minutes, or until a toothpick inserted comes out clean.
6. Let cool at least 5 minutes before serving. They can be stored, covered, at room temperature for about 4 days. You can also wrap and freeze them to extend their shelf life; just defrost at room temperature or reheat in the microwave for an on-the-go snack.