Apple Buttermilk Muffins

Since I know you've been missing my muffin recipes (that, and the fact that my boys returned to school this week), I busied myself making apple buttermilk muffins this weekend.

I think you'll like them.  They have a rustic, textured exterior thanks to the whole grains and a moist, full-flavoured interior with only a third of a cup of unrefined sugar.

I will be revisiting this recipe in a special upcoming post on January 23rd - so stay tuned...

Meantime, I was moved to resurrect my Snow Patrol CD yesterday morning. I caught these guys opening for U2 in Toronto a while back.  They rocked the city silly.  Here's one of my favourite tracks from the spirited Irish band: just say yes.

Apple Buttermilk Muffins (wheat free)

• 1 cup whole grain oatmeal
• 1 cup spelt flour
• 1 + 1/2 apples, peeled and quartered (6 quarters)
• 1/2 cup plump golden raisins
• 1/3 cup palm sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 2 egg
• 1/2 cup buttermilk
• 1/4 cup olive oil
• 1/4 cup unsweetened apple sauce
• 1 tsp vanilla

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Heat oven to 400 F.

Cut five apple quarters into small dice and cut remaining quarter into 12 thin slices for garnish. (Note: I used the better part of an apple in the recipe pictured for my 'thin' slices - they're more like chunky pieces).

In a large bowl, combine: oats, spelt, raisins, palm sugar, baking powder, baking soda and cinnamon.  Mix in the diced apple.

In a separate bowl, whisk together: eggs, buttermilk, olive oil, apple sauce and vanilla. Add wet ingredients to dry mixing only until combined.

Divide batter among 12 muffin cups topping each with an apple slice from reserved quarter. Bake until muffins are beginning to brown around edges and are firm to the touch - 16 to 18 minutes. 

Allow muffins to cool slightly before enjoying.