Seventeen degrees below zero. That is the temperature my iPhone read when Matt and I walked out the door yesterday. It’s the type of weather that makes you want to wear a massive jumper to work and put a pair of tights on under your pants. Even for a Minnesota girl, these temperatures are chilly enough to make me want to crawl back under the covers. Even our puppy went outside and did her business in record time. She then promptly looked up at me with eyes that said, “Carry me back inside… pleeease mommy!” Given the circumstances, I didn’t hesitate to pick her up and carry her back to the door.
One thing I love about the winter months is the fact you can use your stove as another heating source! Unlike the summer months when the absolute last thing you want to do is turn on the oven, it becomes an added bonus in the winter. This past weekend, I took advantage of the extra warmth provided by our stove and made a few batches of muffins. As you know, I’ve been on a muffin kick lately in the Sweet Precision kitchen. I love muffins because they’re so easy to whip up and there are infinite variations possible. This week I tried a mixture of oatmeal with applesauce to create a tasty and classic breakfast muffin. This recipe doesn’t have a lot of add-ins, which means that you can get creative by adding in fruit or nuts to spice things up a little bit!
Oatmeal Applesauce Muffins
Servings: 12 • Size: 1 muffin • Calories: 113 • Fat: 1.0 g • Carbs: 23.0 g • Fiber: 2.0 g • Protein: 4.0 g • Sugar: 11.0 g • Sodium: 297.0 g
1 cup rolled oats
1 cup buttermilk
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup brown sugar
1/2 cup applesauce
Place oats in a small bowl, pour in buttermilk. Let sit for 30 minutes at room temperature.
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
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. Pour batter into prepared muffin cups.
Bake in preheated oven for 30 minutes, until a toothpick inserted into center of muffin comes out clean.
Heather’s Helpful Hints
If your muffin cups are filled more than 3/4 full the muffins will have flat “flying saucer” tops. This is because enough room is needed for the muffin to expand before reaching the top of the cup!