West Wing Muffins (peanut butter chips and apples)From Leran 2 years ago
- 2/3 cup rolled oats shopping list
- 2/3 cup diced and peeled Granny Smith apples shopping list
- 4 teaspoons cinnamon (split into 2-2 teaspoons) shopping list
- 1/2 teaspoon salt (split into 2-1/4 teaspoons) shopping list
- 2 cup all-purpose flour shopping list
- 1/2 cup brown sugar shopping list
- 2 teaspoon baking powder shopping list
- 2 large eggs shopping list
- 1/2 cup unsalted butter, melted shopping list
- 1/2 cup milk shopping list
- 2 teaspoons vanilla shopping list
- 2/3 cup peanut butter chips shopping list
For apple cider Icing (Optional)
- 1-1/2 cups powdered sugar shopping list
- 3 Tablespoons apple cider shopping list
- 1 teaspoon cinnamon shopping list
How to make it
- 1) Preheat oven to 400°F
- 2) Peel and dice apple (took me little over a half of a big apple)
- 3) Toss apples with 2 teaspoons cinnamon and 1/4 teaspoon salt and oats
- 4) Toast apples and oats while preparing the rest of the muffin batter. If you time it right they should be ready when the batter is ready, but I would keep a watchful eye that they don't burn. If the oats are becoming golden, it's toasted enough.
- 5) In a bowl whisk together the flour, the sugar, the baking powder and the remaining cinnamon and salt.
- 6) In another bowl whisk together the egg, the vanilla, the butter, and the milk, stir the egg mixture into the flour mixture until the mixtures are just combined, and stir in the oats and the peanut butter chips.
- 7) Divide the batter among 12 1/2-cup muffin tins and bake the muffins in the middle of the oven for 15 to 20 minutes, or until a tester comes out clean. Unless your oven regularly burns things, opt for 20... my muffins seemed done at 15, that was a huge mistake for me this time
- 8) Transfer the muffins to a rack, let them cool slightly, and serve them warm. See Photo
Apple Cider Icing (Optional)
- Whisk together apple cider, powdered sugar and cinnamon until they turn into a gooey paste.
- Dip tops of muffins into bowl
- Let muffins rest a few more minutes on parchment paper or foil