Drury Lane.

I post a lot about food on this blog, but never any recipes. It's not really a conscious choice, so much as I never really cook using them. The way I learned to cook, is the way that both my mother and my sister do, you just sort of smell, feel and taste when something is right.

I blame this on the reason why I am not the best baker. Baking is all about precise measurements. If you tried to "feel" a cake batter you would probably end up with more of a pancake.

That being said, I do really like to bake! So I test out my hand on occasion. Tonight's trial run of a muffin recipe I found online worked out really well, so I thought maybe I would share. I followed the basic measurements from this recipe for steel cut oat muffins, but I tweaked it a lot and made it my own.

Try them and tell me what you think! Trust me, the way your house will smell is reason alone. Does anything say home like the smell of something cinnamon-y baking in the oven?

Cinnamon Apple Steel Cut Oat Muffins

3/4 cup cooked steel cut oats

1/2 cup plain yogurt

1 eggs

2 tablespoons real maple syrup

1 tablespoon honey

1 tsp cinnamon

1/2 cup sugar

1/3 cup brown sugar

1 1/4 cup AP or wheat flour (depending on how healthy you're feeling)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 apple, peeled and diced (Michigan Honeycrisp from the farmers market, if you can)

1 cup granola (I used Milk and Honey's Original)

Preheat oven to 400 degrees.

Mix together all wet ingredients.

In a separate bowl, sift together all dry ingredients.

Gently fold the dry ingredients into the wet, being sure not to over mix.

Soften diced apple slightly in a sauce pan on the stove, or in the microwave for a minute.

Fold apple and granola into the batter.

Spoon two tablespoons of batter into lined or greased muffin tins.

Bake for 20 minutes, or until a toothpick comes out clean.

Let cool in tin for 5 minutes, before removing.