I have been reorganizing my old recipe binder, it was time to buy a new heavy-duty binder and retire the old one. So that's been one of my projects, as well as adding more tags to the recipes for ones that I haven't yet tried from the collection. I found the recipe for these Apple Brown Betty Muffins that I clipped from Appeal Magazine in 1998 but never made...and decided now was the time to make them. Here is the recipe:
1 cup rolled oats
1 1/4 cups buttermilk
1 1/2 cups flour
2/3 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, beaten
1/4 cup oil
1 teaspoon vanilla
Grated peel and juice of 1 large lemon
1/4 cup rolled oats
1/4 cup brown sugar, packed
1 tablespoon butter, softened
1/2 teaspoon cinnamon
Preheat oven to 350F.
In a small bowl, combine apples, oats and buttermilk, let sit for 10 minutes to soften the oats.
In a large bowl, combine flour, brown sugar, baking powder, baking soda and salt.
In a third bowl, combine eggs, oil, vanilla, lemon peel and lemon juice. Add this mixture to the softened oat mixture and stir well. Add this mixture to the dry ingredients and stir just until moistened.
Fill greased or lined muffin cups 3/4 full.
Combine topping ingredients in a small bowl and sprinkle evenly over the muffins.
Bake 16-22 minutes, cool in pan before transferring to a wire rack.
Makes 12 muffins.
VERDICT:
These were very tasty muffins. Tasted so much like apple crisp, a family favourite in our house! And I loved the hint of lemon in them as well, nice touch :-) The muffins didn't last long, so that should speak to how much we liked them!
