Maple Apple Oatmeal Muffins

Since it is still maple syrup season and maple products are still in abundance at the supermarkets, I decide to make another baked good with maple. I recently came across this recipe in a newspaper, and it looked good so I decided to try it. Maple and apple sounded like a good combination to me, especially with the addition of hearty oats for texture. The recipe uses a modest 1/2 cup of maple syrup, which is why only 1/3 cup of sugar is needed, as maple syrup actually has a higher concentration of sweetness than sugar (it varies also depending on the grade of maple syrup you choose). The muffins are brushed with some extra maple syrup while still warm, adding some extra maple flavor and a hint of stickiness to them.

Maple Apple Oatmeal Muffins
1 1/4 cups quick-cooking rolled oats
1 1/2 cups milk
1 large egg
1/2 cup pure maple syrup
1/3 cup granulated (white) sugar
1/4 cup butter or hard margarine, melted
1 teaspoon vanilla extract
2 cups all-purpose (plain) flour
1 Tablespoon baking powder
1/2 teaspoon salt
2 cups finely diced cooking apples (peeled or unpeeled)
2 Tablespoons pure maple syrup, for brushing the tops

Preheat oven to 400◦F. Lightly grease or line a muffin tin with paper liners.
In a large bowl, combine the oats and milk, set aside and let sit for at least five minutes.
In a separate medium bowl, mix the next five ingredients. Add to oat mixture, mix well. Add flour, baking powder, and salt, stir until just moistened. Gently fold in apples. 
Divide among muffin cups, filling about 3/4 full. Bake for about 25 minutes or until a wooden toothpick inserted into the center comes out clean and the tops are firm to the touch. Brush the tops of the muffins with some extra maple syrup while still warm.