1medium apple, peeled, cored and finely chopped (about 1-1/4 cups)
Preheat the oven to 425 °F.
Prepare your muffin pan by lightly greasing the bottom of each cup.
Thoroughly combine the buttermilk and oats in a small bowl and set aside.
Sift the flour, sugar, baking powder, baking soda, salt and cinnamon together in a medium mixing bowl.
Whisk the egg and melted butter together in a large mixing bowl and stir in the buttermilk-oat mixture.
Add the dry ingredients and combine thoroughly, then fold in the chopped apple.
Fill the muffin tins about 2/3 full with the batter.
Bake for 12 to 14 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
Remove the muffins from the pan and cool on a rack.
Tips for Making This Recipe
We happen to like our baked goods very lightly sweetened and this recipe definitely falls into that category. If you prefer your muffins a tad sweeter, you can feel free to increase the sugar from 2 to 3 tablespoons.