I can never wake up when my alarm goes off at 6am. I end up hitting snooze about 10 times, and before I know it it’s 6.25. And by then I’m already running so late, and I have 20 minutes to get ready, and have a shower, and get dressed, and put something, anything, on my face.
Until I get to culinary school or work, that is, and by then, I’m STARVING.
So I decided to make some muffins, to grab and go, pack into my bag, and have for breakfast. I wanted them to be somewhat healthy and to have apples and oats in them.
The best on-the-go breakfast.
APPLE PIE MUFFINS
Inspired by Vanilla and Lace.
For the muffins
1 1/2 cups plain flour
3/4 cup sugar
1 tsp cinnamon
2 tsp baking powder
1/2 tsp salt
1/3 cup vegetable oil
1/2 cup milk
2 apples (I used granny smith)
For the cinnamon sugar crumble
1/2 cup rolled oats
3 tbsp brown sugar
1 tsp cinnamon
2 tbsp unsalted butter, softened and cubed (28g, 1 oz)
Preheat the oven to 200 C and line a 12-hole muffin tin with paper liners.
To make the crumble topping, mix together the oats, brown sugar and cinnamon in a small bowl. Add the butter and use a fork to crumble it together. Set aside.
Peel, core and dice the apples into 1cm (1/2 inch) cubes. Set aside.
To make the muffins, combine the flour, sugar, cinnamon, baking powder and salt in a large bowl. Make a well in the center.
In a jug, whisk together the oil, egg and milk. Pour it into the well in the dry ingredients and mix gently, with a wooden spoon or spatula, until the flour is just incorporated. Stir through 1 cup of the apples.
Fill the muffin liners 2/3 full with batter. Top the muffins with the remaining chopped apple and sprinkle generously with cinnamon sugar crumble.
Bake for 20-25 minutes or until a skewer inserted comes out clean.
Your house will smell amazing. Makes 12 regular muffins.