Apple Oatmeal Muffins

So, I got a wild hare yesterday. I wanted wholesome, oatmealy (but not raisiny) muffins. I can't recall what baking mix it was, but Momma used to get it from Sam's Club along with a pancake mix by the same company - and that muffin mix was oatmeal apple and boy was it good! I remember being rather young, carefully mixing the listed ingredients, waiting patiently for the muffins to come out of the oven, hot and ready for eating.

I had forgotten how much I love eating muffins. Especially wholesome, healthy ones. Blueberry ones. Plain ones. Apple oatmeal ones.

I used a familiar friend and valuable resource, what used to be RecipeZaar, to find a suitable recipe. After much careful scanning, I found what I was looking for (mostly) and made them last night. (Baking after 9:00pm, yeehaw!) This is the original recipe. Here's my modified version:

Apple Oatmeal Muffins

(makes 12)

1 cup rolled oats (old-fashioned oats)
1 cup apple, chopped small
1/2 cup sour cream (or use yogurt)
1 egg, beaten
2 Tbls. oil (I used olive, can use vegetable or coconut)
2/3 cup maple syrup
1 1/4 cups all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon

Combine the oats, apple, sour cream, egg, oil, and maple syrup in a medium bowl. Combine the flour, baking powder, baking soda, salt, and cinnamon in another bowl, then mix into the wet ingredients until just moistened. Do not over-mix. Batter will be very thick. Spoon into greased or paper-lined muffin tin. Bake at 400° for 18 minutes, or until golden brown and toothpick comes out clean. 

Hint: lightly spray paper cups with baking spray for cleaner, prettier unpeeling.