Muffin with apple, cinnamon and oat

For the annual cake regetta at-the rowing club I decided to give it a go with these æblemuffin with cinnamon and oat a la Elle. The muffins did not increase so much during baking, and they are a little to the dry side. Instead of using oat flakes, I decided to grained the oat flakes into oat flour.

As another suggestion on muffins with apple take a look here apple muffin with cinnamon. These muffins has more moisture.

In the original recipe the plain yogurt is used, however I decided to use thick milk instead of, as I had thick milk and no plain yogurt in my refrigerator. You could also use buttermilk as alternativ.

Muffin with apple, cinnamon and oat: - 8 muffins

• ½ dl rape seed oil
• 75 g sugar
• 1 dl yogurt or thick milk
• 2 eggs
• 80 g oat flakes - grained into the flour
• 125 g wheat flour
• 1 teaspoon cinnamon
• 1 teaspoon vanilla sugar
• 1 teaspoon baking powder
• 1 nip of salt
• 1 apple - diced into small pieces
• another apple - cut into thin slices for decoration
• cinnamon sugar - optional

1. Heat up the oven to 180'C-
2. Whip the sugar and rape seed oil well to get.
3. Add in the thick milk/plain yogurt and whip.
4. Add in the egg one by one, whip between each addition of egg.
5. Add the wheat flour, oat flour, cinnamon, baking powder, salt and vanilla sugar into another mixing bowl.
6. Add this dry into the sugar-oil-egg mixture, while you whip.
7. Finally stir the apple pieces.
8. Fill the muffin dough into the 8-12 muffin forms
9. Add three thin apple slices on top of the muffin as decoration, and sprinkle cinnamon sugar on top.
10. Bake the muffin at 180'C for approx 20 minutes, +/- 5 minutes (depends on the size of the muffin form).
11. Cold down the muffins prior to serving them together with a cup of coffee/tea.