By Mollie Zapata, Eat. Run. Read.
1 cup old fashioned oats
3/4 cup unbleached all purpose flour
3/4 cup whole wheat flour
1/2 teaspoon baking soda
scant 1/2 teaspoon fine grain sea salt
1/2 cup (1 stick) unsalted butter
1/2 cup brown sugar
1-1/2 cups (12 oz) plain yogurt
2 large eggs, whisked
1 medium-sized apple, finely chopped
1 cup chopped pecans for sprinkling on top (optional)\
1. Preheat oven to 350 degrees. Butter or spray your pans – I used one six-cup muffin pan and one loaf pan.
2. In a medium bowl combine the oats, flours, baking soda, and sea salt. Set aside.
3. Melt the butter in a small saucepan. Remove from heat and stir in the sugar. Whisk in the yogurt, and then the eggs. Pour the wet ingredients over the dry, add chopped apple, and stir just until combined. Try not to overmix.
4. Pour the batter into the muffin tins, filling each 3/4 full. If you're using pecans, sprinkle those on top.
5. Bake 25-30 minutes (depends on your oven) or until tops are golden. Let cool in the pans for 10 minutes, then turn onto a cooling rack.
6. Makes about 1-1/2 dozen muffins.
See the full post on Stir It Up!
