the Breville Test Kitchen
Whole Wheat Apple and Oat Muffins
These fruity whole wheat and oat muffins are packed with yummy goodness with apple, cinnamon, nutmeg and ginger as the star flavors.
40 mins total time
10 mins active time
Easy
Makes 12
Ingredients
Measurements:
1 cup (80 g) old fashioned rolled oats
1 cup (240 g) unsweetened applesauce
½ cup (120 ml) milk
1 large egg
1 tsp vanilla extract
4 tbsp (60 g) unsalted buttermelted
⅓ cup (65 g) white sugar
1 cup (160 g) whole wheat flour
1 tsp baking powder
¾ tsp baking soda
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
½ tsp kosher salt
1 medium (150g) red-skinned applepeeled, cored, cut into 5mm pieces
Instructions
- 1Whisk the oats, applesauce, milk, egg, vanilla and butter together.
- 2Place the sugar, flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt in a large bowl and stir to combine.
- 3Add the oat mixture to the dry ingredients and stir until just combined, then fold in the apple.
- 4Insert the wire rack into position 6. Set the oven to Bake, Convection, 175°C, for 20 minutes and press Start to preheat. Meanwhile, continue to the next step.
- 5Line a standard 12-cup muffin pan with paper liners. Divide the batter evenly among the liners.
- 6Once preheated, place the pan in the oven and cook for 20 minutes.
- 7The muffins are ready when a skewer inserted into the center comes out clean. If not, cook them a little longer. Tip: Don’t insert the skewer into any of the cracks as this will give an inaccurate reading.
- 8Stand in the pan for 10 minutes, then transfer to a wire rack to cool.
- 9Muffins will keep in an airtight container for up to 3 days at room temperature or frozen for up to 3 months.
