“Well, I can’t eat muffins in an agitated manner. The butter would probably get on my cuffs. One should always eat muffins quite calmly. It is the only way to eat them.”
Oscar Wilde (1854-1900)
‘The Importance of Being Earnest’ (1895)
I won’t lie, I’ve been slightly agitated for most of this weekend. I just had to go to my happy place and bake. But bake what? What was I craving? Nothing actually. This bake session wasn’t about satisfying a craving. It was a mission to calm a soul.
I had some apples in my fridge that needed to be eaten and some buttermilk that had to be used up. Googling apples and buttermilk gave me a recipe for apple oatmeal muffins. I was down to try anything at this point.
I took two apples, peeled and diced them.
I then mixed buttermilk with the rolled oats and left the mixture to soak for about 20 minutes.
Some eggs, slightly beaten.
As always, there’s a bowl for dry ingredients – flour, baking soda and powder, salt and cinnamon.
Check out these cool silicone rainbow whisks by Kuhn Rikon.
The eggs are then added to the oat mixture and then the dry ingredients join in as well as the sugar.
The apples are dumped in and everything is gently folded together. Careful not to over mix.
I prepared two muffin tins with muffin liners and spooned the batter in. Before placing in the oven, I drizzled some pure maple syrup on each muffin and sprinkled some slivered almonds on top.
Half an hour later….
Golden tops, scent of cinnamon wafts in the air. I find often that oatmeal muffins are dense and dry. The miracle cure for this is buttermilk. These muffins came out light and airy and soft. I swear if I had not made these myself I never would have believed there was oatmeal in it. The apples still retained some crispness, no mushy fruit. Made for great texture. And something about apples, sugar and cinnamon…it’s always a great combo.
I sit now on my darkened balcony, writing and watching the world go by…and calmly eating an apple oatmeal muffin. =)