Healthy Apple Oatmeal Muffins with Freshly Milled Flour
A perfect use of home-canned apple or pumpkin butter featuring all the goodness and benefits of freshly-milled flour. Delicious!
Equipment
- 1 Flour Mill
Ingredients
- 1 1/3 Cup Freshly Milled Flour I prefer Soft White but Spelt and Einkorn work equally well here.
- 1 Cup Organic, old-fashioned Oats
- 2 Tsp Baking Powder
- 2 Tsp Ground Cinnamon
- 1/2 Tsp Baking Soda
- 1/2 Tsp Real Salt We love Redmond's
- 1 Cup Fresh Milk
- 1/2 Cup Light Brown Sugar or Sucanat
- 1 Large Egg
- 1/4 Cup Avocado, Coconut, or other quality oil
- 1/4 Cup Apple Butter Can use pumpkin, pear, plum, or any preserve you have on hand.
- 1/4 Cup Dried fruit such as cranberries, raisins, ginger, peach, etc.
Instructions
- Grease or line a 12-cup Muffin Tin
- Preheat oven to 400°F
- Mill flour for recipe if you have not already done so.
- Dry Ingredients: In a mixing bowl stir together flour, oats, baking powder, baking soda, cinnamon, and salt.
- Wet Ingredients: In another mixing bowl, stir together milk, brown sugar, egg, oil, and fruit butter.
- Combine wet and dry ingredients into one bowl and stir gently until flour is no longer visible. Gently fold in dry fruit.
- Allow batter to rest 10-15 minutes undisturbed on counter.
- Spoon batter into prepared muffin cups, filling to about 2/3 full.
- Bake 17-22 minutes, or until toothpick comes out clean.
- Remove from pan and allow to cool.
- Serve warm with a generous dallop of real butter and some raw milk.
