Remember when I wrote that I was getting all organized? Well, it's true, I have worked hard to make sense of my space, and it's still ongoing. Sadly, when I went to make these muffins, I couldn't find my box of muffin papers. I guess I was a little "too organized" and lost track of the new spots I created for my stuff. I searched everywhere for the muffin papers. I searched angrily for like an hour, and ransacked the kitchen, which brings me to my next point: my aversion to putting things away.
The act of putting things (clothing, dishes, etc) away after I've cleaned and done with them is a difficult one for me. Oh, I hate that part so much! I am very good at doing the laundry, washing my dishes, but when it comes time to putting things back where they belong, I can't stand it. It's pathetic. All this to say, that when I ransacked the kitchen... well...
I think I'm adding "must love putting away dishes and laundry" to my list of what I'm looking for in the idea man. I'm only somewhat joking. Only somewhat.
These muffins (adapted from Olive magazine/BBC Good Food) are hearty and very low in sugar. I dare say they are even healthy! They are perfect for breakfast, made with oats, yogurt, grated apple, and blackberries. I think these muffins are the opposite of those cupcakes disguised as muffins to make them seem healthier. That is what I love most about these.
Apple and blackberry breakfast muffinsMakes 10 muffins
- 200 grams all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 50 grams oats, plus more for sprinkling on top of the muffins
- 4 tbsp (50 grams) dark brown sugar
- 2 golden delicious apples
- 2 large eggs
- 150 mL yogurt (I used 2% fat)
- 6 tbsp canola oil
- 30 frozen blackberries
- Coarse sugar for sprinkling on top of the muffins
- Preheat the oven to 350°F.
- In a large bowl, combine the flour, baking, powder, baking soda, salt, cinnamon, oats, and brown sugar.
- Grate the apples into another bowl and mix the grated apple immediately with the eggs, yogurt, and oil.
- Pour the wet ingredients, and stir until just combined.
- Fill halfway 10 paper-lined muffin cups with the batter, then place 3 frozen berries in each, and top with remaining batter.
- Spinkle with coarse sugar (or a little brown sugar if you don't have coarse sugar) and a few oats.
- Bake for about 25 minutes or until golden.