These muffins are light and puffy, almost like a popover rather than a muffin. The insides are not very sweet all by themselves, so I don't suggest skipping the roll in cinnamon-sugar at the end.
- 2 eggs, divided
- 1 cup cooked oatmeal*
- 1 1/4 cups milk
- 2 tablespoons melted butter
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/8 tsp nutmeg
- 3/4 cup chopped apple (abut 1 small)
- 3 tablespoons melted butter (for dipping baked muffins)
- 1/2 cup cinnamon sugar (for dipping)
- Preheat oven to 400. Spray 18 muffin cups with non-stick spray. (I usually skip the paper liners with a heavier, wetter muffin like these. The paper sticks).
- Stir egg yolks, milk, butter, and oatmeal in a small bowl. (Note becareful that both the oatmeal and butter are cooled or you will make scrambled-egg apple oatmeal muffins).
- In another bowl, whisk together flour, sugar, salt, baking powder, cinnamon and nutmeg.
- With an electric mixer, whisk the egg whites until they are at stiff peaks (still shiny white, not dry).
- Stir the egg/milk/oatmeal mixture into the dry ingredients. Stir in the chopped apple. Gently fold in the egg whites.
- Bake 22-25 minutes until they are golden brown on top and cooked through.
- Dip the tops of each cooked muffin in the melted butter and then into cinnamon sugar.
I've made muffins with oatmeal before, but the technique of pre-cooking the oats was new to me (usually I soak the uncooked oats in the liquids). This would be a good way to use up leftover oatmeal.
Separating the eggs and whippping the whites was also a different twist. I think these would turn out well (but denser) if you just whisk the whole eggs into the milk in step 2 above.