Apple Oatmeal Muffins

What to do when you have way too many apples to eat before they go bad and have to bring something to our department breakfast, I mean meeting, tomorrow morning?  You google "apple muffins" then realize that you have lots of oats too and change the search to "apple oatmeal muffins."  First recipe to pop up was this Apple-Oatmeal Recipe from Martha Stewart, so I decided to adapt it to dairy-free.

I made the first dozen, then worried it wouldn't be enough for the department so I made a second dozen, and in true daughter-of-a-scientist fashion, made some changes to the second batch to see how things work.

Dozen One

1/2 cup all-purpose flour

1 cup whole wheat flour
1 cup normal oats (old-fashioned, not quick)
2 1/4 teaspoons baking powder - accidentally put in 1 tablespoon and 1/4 teaspoon, realized my error and scooped a bit out
1 teaspoon coarse salt
1 teaspoon ground cinnamon (she says 1/2, I like more spice usually, thus I also added a dash of cloves and nutmeg)
3/4 cup sugar
2 large eggs
1 stick Earth Balance "butter", melted and cooled (Google says 1 stick is 1/2 cup so that's what I put in)
1/2 cup almond milk
1 hard apple, peeled and cut into 1/4-inch dice (1 1/4 cups)

Mix according to her directions and then bake for 20 mins at 350.  I did accidentally stir the dry into the wet instead of the wet into the dry - hope that doesn't matter!

Dozen Two

1 cup all-purpose flour

1/2 cup whole wheat flour
1 cup oats
2 1/4 teaspoons baking powder - did it right this time
1 teaspoon coarse salt
1 teaspoon ground cinnamon (same additions as above)
3/4 cup sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup almond milk
1 hard apple, peeled and cut into 1/4-inch dice (1 1/4 cups)

handful of raisins

Same mixing and same baking.

I then looked up substituting oil for butter and found that it's not equal like I assumed.  According to New Health Guide, you use 10 tablespoons of canola oil for 1 cup of butter, so I should have used 5 tablespoons of oil per their suggestions, but I used more like 8 tbsp with my conversion so I added about 1/4 cup extra oats.  On the other hand, Livestrong says "For every 1/4 cup butter, use 4 tablespoons vegetable oil or 3 tablespoons olive oil."  Still off in my calculations.

The taste test...

Both are pretty light on the inside.  Dozen 2 rose a bit more and was more moist, which is how I like muffins better, so in my book, that's the winning recipe!  We'll see how they fare tomorrow.