Because we like our muffins mammoth-sized, I usually only get 8 muffins out of this recipe. For more modest eaters, however, you can make them smaller - either way they'll be delish. And for extra apple-y goodness, serve with your very own homemade apple butter.
1 cup quick-cooking rolled oats, (not instant)
1 cup plain yogurt
1/3 cup brown sugar
1/4 cup vegetable oil
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 cup chopped apples, (peeled or not - your choice)
2 tbsp granulated sugar
1/4 tsp ground cinnamon
Preheat the oven to 400°F (200°C). Grease a muffin pan or line with paper liners.
In a bowl, stir together the rolled oats and the yogurt. Let soak for 10 minutes or so, then stir in the egg, brown sugar, and vegetable oil.
In another bowl, stir together the flour, baking powder, and baking soda. Add this mixture to the oat mixture, and stir just until combined. The batter will be quite thick - but that's OK. Stir in the chopped apples. Spoon batter into 8 to 10 cups of the prepared muffin pan, filling the cups all the way to the top. In a small bowl, stir together the sugar and the cinnamon. Sprinkle over top of the unbaked muffins.
Place in the oven and bake for 18 to 20 minutes, or until nicely browned on top and a toothpick poked into the center of a muffin comes out clean. Let cool for a minute or two before removing from the pan.