I had some buttermilk that I wanted to use in a breakfast treat so I went looking for a “buttermilk” muffin recipe. Lots of options. Some combined buttermilk and oatmeal, one of Moe’s favourite combinations. And another recipe contained apples which was an added appeal (no pun intended). I had just about settled on one recipe when I found another with a picture of a muffin that was decorated with a walnut half and drizzled with maple syrup before baking. Decisions, decisions. What I ended up doing was adjusting one of the recipes slightly and using the walnut and maple syrup idea to decorate. Except I was out of walnuts so used pecan halves instead.
Oatmeal And Apple Buttermilk Muffins
Adapted from :Jane’s Sweets And Baking Journal
Preheat oven to 375°F
1 cup rolled oats (I used regular old fashioned oats)
1 cup buttermilk
3/4 cup All-Purpose flour
1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1 pinch of cinnamon (or more if you prefer)
2 large eggs
1/4 cup granulated sugar
1/4 cup brown sugar
6 Tbsp. melted butter, unsalted
2 teaspoons vanilla extract
3/4 cup of finely chopped apple
Walnut or pecan halves
Pure Maple Syrup
In a large bowl, stir together the oats and buttermilk. Set aside for 20 minutes.
In a small bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
Into the large bowl of oats and buttermilk, add the beaten eggs, stir in the sugar, butter and the vanilla. Add the flour mixture and stir just enough to combine. Do not over mix. Fold in the chopped apple.
Line a muffin tin with paper liners. Fill the muffin cups two-thirds full. Top each muffin with a pecan or walnut half and drizzle with a little maple syrup. Bake at 375°F for about 15 minutes or until golden, and a toothpick inserted in the center comes out clean. Wonderful served warm for breakfast.