Apple Butter Oat Muffins

After making apple butter this fall I was looking for a baked good to use some of it in.  I decided to turn my favorite Pumpkin Oat Muffins into an apple butter version.  I think I liked these even better than apple-flavored muffins made with applesauce.  The apple butter gives a more concentrated apple-spice flavor.

Apple Butter Oat Muffins

Ingredients:

Yield: about 12 muffins

Ingredients:

2 cups quick oats

3/4 cup whole wheat flour (I use white whole wheat)

1/2 cup sugar

2 teaspoons cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup apple butter

3/4 cup buttermilk (can sub 3/8 cup plain yogurt, 3/8 cup milk)

2 eggs

2 tablespoons canola oil or melted butter

3/4 cup chopped walnuts or pecans (optional)

Directions:

1. Preheat oven to 375 degrees.  Coat muffin pan with cooking spray.  

2. Whisk together the dry ingredients.  In a separate bowl, whisk together the apple butter, buttermilk (or yogurt and milk), eggs and oil.  Add apple butter mixture all at once to oat mixture.  Stir just until moistened (do not overmix).  If desired, stir in chopped nuts.

3. Spoon batter into muffin cups.  Bake regular-sized muffins for 15-20 minutes (10-12 minutes for mini), or until a toothpick inserted in the center comes out almost clean.  Cool in pan for five minutes, then remove muffins from pans and place on wire rack to cool.  

Source:  adapted from www.jennyruns.blogspot.com