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Author Notes: Buttermilk and the tiny bits of apple keep the muffins moist. These muffins were a hit at work; people liked that they weren’t too sweet and that, despite having oatmeal, they were still quite fluffy. —Candice
- 2 cups oat flour (crushed oats)
- 1/2 cup old fashioned oats
- 2 cups diced and peeled apples (2 large apples or 3-4 smaller apples)
- 2 eggs
- 1 cup buttermilk
- 1/2 cup butter
- 1/2 tablespoon cinnamon
- 1/8 teaspoon salt
- 3/4 cup brown sugar
- Preheat the oven to 350 F.
- Peel and dice the apples.
- Using a blender, crush 2 cups of old fashioned oats (to get 2 cups of oat flour, you'll need to crush more than 2 cups) or use purchased oat flour.
- In a medium bowl, mix the oat flour, old fashioned oats, cinnamon, baking soda, and salt.
- In another bowl, beat the eggs and vanilla. Add melted butter and sugar. Mix. Add buttermilk. Mix.
- Add the liquid ingredients to the bowl of dry ingredients. Incorporate but don't over-mix.
- Add the chopped apples.
- Using a small spoon, scoop the muffin batter into buttered mini muffin pans. Cook for about 13 to 15 minutes. If you use a larger muffin pan (not mini), you will need to bake the muffins longer.
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