Sticky Caramel Apple Muffins

Sticky Caramel Apple Muffins
Sticky Caramel Apple Muffins

As the summer months sizzle along, so comes the State and County Fair.  As a kid one if my favorite treats was caramel apples.

This version of the oat bran muffin was inspired by that childhood favorite and includes a slightly unusual ingredient, Kraft Caramel Bits: With cooler weather prevailing, try these tasty gooey treats!

Preheat oven to 400 degrees

1 1/4 cup flour
1 1/2 cup rolled oats
1 1/2 cup Oat Bran
1/2 cup brown sugar
1 cup applesauce
3 tbsp. Oil
1 egg (at room temperature)
1/2 cup buttermilk (or use regular milk and 1 tsp. Lemon juice)
1 tsp. Baking powder
1 tsp. Baking soda
1 package Kraft Caramel Bits
1 large apple (peeled, cored and diced)
1 cup chopped walnuts (optional)
Begin by creating buttermilk using regular milk and a teaspoon of lemon juice, or purchasing it from the store. Combine the egg, applesauce and brown sugar and oil together and set aside.  Peel, core and dice one apple and toss into the liquid mixture to avoid browning of the apple.

On top of this mixture add the flour, rolled oats, oat bran, baking powder, baking soda, walnuts and caramel bits.  Combine lightly until the flour us blended. Scoop into muffin cups and bake for 10 minutes, then rotate top to bottom and back to front and bake for another 10 minutes. The tops should be firm to the touch but slightly sticky when done.

Remove from the oven and let cool for at least 10 minutes before removing from the pans.  Let cool completely and store in an air tight container in the refrigerator for up to a week.

Makes approximately 2 dozen


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