[Sorry this isn't more glamorous - I almost forgot to take a picture!]
Hello, dearest readers! Good morning to you on this lovely, sunny day. I thought a wonderful breakfast recipe would suit this summer-like morning quite well. Remember that Cinnamon Streusel Bread I made over Easter? It required buttermilk, and as I've mentioned before, buttermilk just isn't a normal item in the Ice Cream & Wine household. Luckily, I found this great muffin recipe that also calls for buttermilk. These were definitely a hit! Very, very delicious!
Source: Milk & Honey (originally from All Recipes) - Oat Applesauce Muffins
1 cup rolled oats
1 cup buttermilk
1 cup whole wheat flour - I used all-purpose (need to get whole wheat!)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup brown sugar
1/2 cup applesauce
1 cup chopped apples
Place oats in a small bowl, pour in buttermilk. Let sit for at least 30 minutes at room temperature. Preheat oven to 375 degrees - grease 12 muffin cups.
In a large bowl, stir together whole wheat flour, baking powder, baking soda and brown sugar. Stir in oat/buttermilk mixture, applesauce and egg; mix well. Fold in apples. Scoop batter into prepared muffin cups.
Bake for 25-30 minutes, until a toothpick inserted center of muffins comes out clean.