"Life is either a daring adventure or nothing..." -Helen Keller
Two days ago, we issued a dinner invitation to some of our students. Austin and I came back to our apartment and started discussing the menu. We quickly settled on some pumpkin chili (amazing-- take a look at the next post), semi-homemade chips, white rice (of course!), fruit salad, and…

“I remember being at home and when we had chili, my mom would often make muffins to go with it. Mmmm.”

“I LOVE muffins. Muffins are awesome!"

"I'd love to make muffins for breakfast for you anytime."

Do you want to make some muffins for breakfast tomorrow?”

The Muffin Man had spoken. (Do you know the Muffin Man?)

And so it was that I found myself waking up with muffin-making excitement in my heart at 7:29 am, just in time to stop my alarm. I decided to whip up some whole wheat apple muffins with an oat topping.
This was supposed to make 12 muffins, but actually made 14 or so.

  • 1 1/2  cups  all-purpose flour (about 6 3/4 ounces)
  • 1  cup  whole wheat flour (about 5 1/8 ounces)
  • 1/3  cup  sugar
  • 1  teaspoon  baking powder
  • 1  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 1 1/2  cups  low-fat buttermilk (If you don't have buttermilk, you can combine 1 1/2 cups milk with 1 teaspoon vinegar and wait 5 minutes.)
  • 1 cup apple, cut into tiny pieces
  • 1 tablespoon oil
  • 1/2  teaspoon  vanilla extract
  • 1  large egg
  • Cooking spray
  • 1/3  cup  packed brown sugar
  • 1/4  cup  old-fashioned oats
Preheat oven to 400°.

Lightly spoon flours into measuring cups; level with a knife. Combine flours and next 4 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture.

Place buttermilk, apple pieces, oil, vanilla, and egg in a bowl; mix until well blended. Add apple mixture to flour mixture, stirring just until combined. Divide batter evenly among 12 muffin cups coated with cooking spray.

Combine brown sugar, oats, and a splash of oil in a small bowl; toss with a fork until combined. Sprinkle oat mixture evenly over muffins.
Bake at 400° for 18 minutes or until a wooden pick inserted in center of a muffin comes out clean. Cool in pans on a wire rack for 5 minutes; remove muffins from pans, and cool completely on rack.

Adapted from: Madehealthier.com
The Muffin Man was very, very satisfied.

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