We canned up over nine pints of Grandma’s Apple Butter last weekend and wouldn’t you know it, but I had just about half a cup leftover with no jar to put it in.
Since I had a great Jam Muffin recipe in the archives, I knew for certain that there must be a recipe for muffins to utilize this remaining bit of apple butter.
Apple Butter Muffins
from Oatmeal Apple Butter Muffins
1 c. old fashioned oats
1 c. 2% milk
1/2 c. apple butter
2 farm fresh eggs
1 c. all-purpose flour (but whole wheat would be a great option)
1/2 c. brown sugar
1 t. baking powder
1/2 t. baking soda
1/2 t. nutmeg
1/2 t. fine sea salt
2-3 T. additional oats for topping
Preheat oven to 400°.
In a medium mixing bowl, combine oats, milk, apple butter, and eggs. In a smaller bowl, combine flour, brown sugar, baking powder, baking soda, nutmeg and salt.
Mix the wet and dry just until combined.
Scoop into prepared muffin tins, filling ¾ full. Top with a sprinkling of oats. Bake for 20-25 minutes.
With all this apple butter on hand, I would bet good money that I will eventually post some other baking recipes to utilize our surplus.
These muffins freeze well, too.