Bleeding Espresso

1 April 2009

What’s Cooking Wednesday: Glazed Apple Oatmeal Cinnamon Muffins

One of the American magazines my mom so generally sends me from time to time is All You. Have you heard of it?

I *love* this magazine. The writing is casual and comfortable, and it includes many ideas that I’m actually likely to use–not just things that although I find interesting would never attempt.

One of those fabulous ideas was an easy recipe for Apple-Cinnamon Cupcakes in the December 26, 2008 issue, and this week’s What’s Cooking Wednesday recipe is my adaptation.

Aside from making delicious muffins, this recipe doesn’t make very much–so it’s great for those of us who will have to eat most if not all of the muffins ourselves.

I added oatmeal to make them a bit more muffiny as opposed to cupcakey and also to add more nutritional value, although as they were, these were actually respectable as far as sweets go (nutritional information is listed in article on page 114). These came out extremely moist and quite dense–just the way I love baked apple cakes, er, muffins.

Plus I figure with the oatmeal, these are now totally OK for breakfast, right?

Glazed Apple Oatmeal Cinnamon Muffins
(makes 5-6 muffins)

For muffins:

• 3/4 cup flour
• 1/2 cup sugar
• 3/4 teaspoon baking powder
• 3/4 teaspoon cinnamon
• Pinch of salt
• 1 egg
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1/2 teaspoon vanilla extract
• 1 large Granny Smith or other tart apple
• Juice of half a small lemon
• 1/2 cup oatmeal

For icing:

• 1/3 cup confectioner’s sugar
• 1 tablespoon lemon juice

1. Preheat oven to 375°F.

2. In a large bowl, mix together dry ingredients for muffins.

3. In a small bowl, whisk together egg, milk, oil, and vanilla, and stir into dry ingredients until just combined.

4. Peel and grate apple into fine mesh sieve over the sink, being careful to stop before hitting the core. Squeeze in lemon juice and mix to distribute among apple.

5. Stir apple and oatmeal into muffin mixture.

6. Grease muffin pan and fill muffin cups 2/3 full. Bake until golden and toothpick inserted in center comes out clean (about 20 minutes).

7. Let muffins cool for five minutes then remove and place on wire rack.

8. Meanwhile, in a small bowl, whisk together confectioner’s sugar and lemon juice, and then drizzle over muffins.

Buon appetito!

P.S. Remember today is Pesce d’Aprile in Italy!

For more fun, check out April Fool’s Backfires!

Related posts:

1. What’s Cooking Wednesday: Chiacchiere per Carnevale
2. What’s Cooking Wednesday: Chewy Coconut Macaroons
3. What’s Cooking Wednesday: Fried Mozzarella Sticks and Dipping Sauce
4. What’s Cooking Wednesday: 30 Minute Brownies from Scratch
5. What’s Cooking Wednesday: Green Beans, Pancetta, and Potatoes

17 beans of wisdom »

17 beans of wisdom to “What’s Cooking Wednesday: Glazed Apple Oatmeal Cinnamon Muffins”

1. Stellina on 01 Apr 2009 at 7:43 am #

   Where do you find the oatmeal here in Italy. Our local stores do not carry it and neither does the Salerno Carrefour (although i have finally found peanut butter yeaaahhh!). The muffins sound good anyway maybe i will leave out the oatmeal. hmmmm

   I’ve only ever seen oatmeal in one supermarket here (CRAI is the chain), but I used Quaker Oats sent to me from the States. If you leave out the oatmeal, you might want to squeeze out the grated apple to get rid of some moisture and also only use the egg yolk (this was the original recipe as I recall). I left in the moisture because I figured the oatmeal would suck it up.
   

2. Gil on 01 Apr 2009 at 8:06 am #

   Never heard of the magazine or of a glazed muffin. My wife loves muffins I’ll have to print the recipe for her. They look and sound delicious.

   Apparently you can glaze pretty much anything I liked this one because it’s a bit tangy and balances out the cinnamon and sugar very well

3. nyc/caribbean ragazza on 01 Apr 2009 at 10:26 am #

   This is a great flavor combo.

   These muffins look amazing. Next time I go to the “international foods” store, I will pick up some Quaker Oats.

   nyc/caribbean ragazza’s last blog post..One Year Ago Today I Moved to Rome, Italy.

   Enjoy!

4. joanne at frutto della passione on 01 Apr 2009 at 10:37 am #

   I glaze my lemon muffins because the more lemon flavour the better in my book. These look great and muffins are big in my house especially during hiking season – they’re just so portable!

   joanne at frutto della passione’s last blog post..BBC Documentary from 1957

   These would be really great for hiking…so dense and filling!

5. My Melange on 01 Apr 2009 at 12:59 pm #

   Mmmm. Be right over, I’ll bring the coffee

   My Melange’s last blog post..Provençal Beef Stew

   I’ll be waiting! Don’t know if the muffins will make it though….

6. jmisgro on 01 Apr 2009 at 1:55 pm #

   I like that magazine too! The only place you can buy it here is Walmart!
   They also have a website with some recipes. http://www.allyou.com/
   I have made some of their recipes and put them on my site too.
   I will try your recipe. Yesterday I made a cheesecake! yummy.

   jmisgro’s last blog post..Spring Watch

   I looked for this recipe on there but couldn’t find it

7. City Girl on 01 Apr 2009 at 2:47 pm #

   That’s so funny you mentioned All You – they contacted me yesteday about reviewing their latest issue on my blog. I can’t wait to check it out

   City Girl’s last blog post..Cherry Blossoms in Full Bloom and Tim Tams Giveaway Results

   Do it! Do it! LOVE that magazine

8. deeba on 01 Apr 2009 at 2:50 pm #

   I love the lemony glaze Michelle, & the fact that you added oats to the mixture. How YUM!

   deeba’s last blog post..Dorothy Mae Brown’s APPLE SPICE CAKE sans Caramel Syrup

   Thanks Deeba!

9. Jeni Hill Ertmer on 01 Apr 2009 at 2:56 pm #

   Now that recipe not only looks good -from the picture -but sounds and looks easy and good from the recipe too! Thanks for posting something so yummy looking!

   Jeni Hill Ertmer’s last blog post..More Pipe Dreams

   Enjoy Jeni!

10. Minnie on 01 Apr 2009 at 3:02 pm #

    Great Magazine. I don’t recall seeing that recipe. I’ll be tyring that one for sure.

    Minnie’s last blog post..17

    It was listed as a Weeknight Dessert, which shows you just how easy it is

11. Laurie on 01 Apr 2009 at 4:59 pm #

    That looks so yummy.. It would go great with my morning cup of coffee.. oh, and my Bella is standing over me saying, “Mommy, you should make that!”

    Laurie’s last blog post..Amaretto Marble Bundt Cake

    Hah, smart little one you have there

12. elra on 01 Apr 2009 at 5:40 pm #

    Of course! it’s absolutely and totally okay for breakfast. No, it’s not just okay, it’s perfect for breakfast.
    Cheers,
    elra

    elra’s last blog post..Riviera

    Thanks for the back up, Elra

13. Rosa on 01 Apr 2009 at 5:53 pm #

    These look absolutely scrumptious!! And so easy to make. I would eat these for breakfast (even if they didn’t have oatmeal in them).

    Rosa’s last blog post..Ananas e Fragole

    So would I…shhh!

14. Rebecca on 02 Apr 2009 at 3:57 pm #

    Is it possible to make this into a loaf, like a banana bread? I am thinking that this would make a great mid afternoon snack. Is it regular oatmeal? I know some recipes call for quick cooking. Thanks for a great recipe!

    Rebecca’s last blog post..April Fools, Non Reality…Thursday Thunks!

    The oatmeal I used was Quaker Oats–didn’t say quick cook. I don’t see why it couldn’t be made in a loaf; you’d probably just have to adjust the baking time (not sure how big your loaf pan is either vs. how much batter this makes).

15. helena on 03 Apr 2009 at 10:56 am #

    Here’s a challenge…I can no longer eat sugar or white flour. So muffins as I know them are now off the menu. Do you have any recipes for sugarless, non-white flour muffins?? The fat content is not so important, if that helps.

    I’ve posted Gluten-Free Chocolate Coconut Muffins made with coconut and almond flour, but they have sugar so I went looking for a sugar substitute and everyone states the obvious: artificial sweetener. Eh. With a recipe like these apple muffins, though, honey or even maple syrup would work, right? (I really don’t like artificial sweeteners)…I’m sure there are sites that can help with conversions/measurements for those types of substitutions.

    On that note, there are LOTS of gluten-free blogs out there these days, including one of my favorites, Gluten-Free Inspired. Jennifer has some great links in her sidebar as well

16. Sierra on 03 Apr 2009 at 10:20 pm #

    To the Helena (who cannot have sugar.)..have you tried agave nectar. It is natural substitute for sugar and doesn’t raise blood sugar levels. I use 1/4 cup in this recipe and it worked great. Just add it to your wet ingredients.

    Thanks for the great recipe, Michelle!

    Thanks so much Sierra! Great tip

17. erin :: the olive notes on 07 Apr 2009 at 2:24 am #

    ok, trying these probably tomorrow!

    erin :: the olive notes’s last blog post..beach blanket

    Enjoy!

Trackback URI | Comments RSS

add your two beans

Name (required)

Mail (hidden) (required)

Website