Apple and Oat Muffins

Apple and Oat Muffins Makes 12 muffins

Nutrition facts per serving: Calories: 229; fat: 11g (saturated: 2g); carbohydrates: 29g; protein: 5g; fiber: 3g; sugar: 14g; sodium: 240mg

You can use quick oats in place of old-fashioned oats.

 INGREDIENTS:

• 1 ½ cups old-fashioned oats

• 1¼ cup buttermilk

• 1  cup whole wheat flour

• ½ cup light brown sugar

• 1½ teaspoons ground cinnamon

• ¾ teaspoon ground ginger

• 1½ teaspoons baking powder

• ½ teaspoon baking soda

• ¾ teaspoon kosher salt

• ½ cup vegetable oil

• 2 eggs, lightly beaten

• 2 small or 1½ large crisp/sweet apples such as Honey Crisp, Pink Lady, or Jonagold, peeled and diced into ½-inch pieces (about 1½ cups)

 DIRECTIONS

Adjust oven rack to center position and preheat oven to 375 degrees. Line a 12-cup standard muffin tin with paper muffin cups. Combine oats and buttermilk in a large mixing bowl and set aside for 10 minutes.

Meanwhile, whisk flour, sugar, cinnamon, ginger, baking powder, baking soda, and salt in a medium bowl. Set aside.

Stir oil and eggs into the oat mixture. Add flour and stir until just combined. Gently stir in  apples.

Spoon batter into muffin cups, filling just to the brim. Bake until muffins are lightly browned and a knife inserted into the center comes out clean, about 25 minutes.

Cool until you can comfortably handle them, then transfer from the pans to a wire rack. These are at their best, slightly warm, the day they’re made. You can keep them at room temperature for a few days (or wrapped in the freezer for a few weeks).