My favorite apple dessert is apple crisp and I just figured out how to eat it for breakfast!
It’s apple season here in Atlantic Canada. These muffins are over sized but could easily be made in a regular muffin tin. You’ll have to adjust the cook time down to between 15 and 20 minutes. I like the jumbo size cause that way I can feel like I’m only having one muffin. I live in denial!
I had a wonderful conversation tonight with one of my closest friends. A conversation that I should have had fifteen years ago. An insignificant moment in time festered into an epic event because I struggle with conflict. Or the possibility of it. Turns out, it was nothing. Had I the confidence in our friendship, all those years ago, to ask the question, tonight would never have happened. That would’ve been a loss.
I love how things work out the way they’re supposed to…
APPLE CRISP MUFFINS
makes 9 large muffins
preheat oven to 375*F
2 1/2 cups oatmeal
1 1/2 cups buttermilk
Mix together in a large mixing bowl and allow it to sit for 1 hour…then add:
4 eggs, slightly beaten
1 cup brown sugar
1 cup butter, melted
Mix well
Sift together:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
Stir into wet ingredients until just mixed
Then carefully fold in 1 apple, cored but left unpeeled and cut into small chunks
Fill 9 jumbo paper lined muffin tins to the top
CRISP
½ cup flour
1/3 cup brown sugar
¼ cup melted butter
Mix well
Crumble over the top of the filled muffins and bake for 25 minutes
CINNAMON DRIZZLE
½ cup icing sugar
¼ teaspoon cinnamon
Enough milk to make a drizzle
These muffins keep well for several days or can be frozen up to 6 months.
THE LOVE: It’s always a good idea to do the tooth-pick check just in case your oven does not bake at the same speed as mine.
one year ago: lunch in Greece
two years ago: mustard pickles
Thanks for reading.
