Thursday, November 29, 2012

Whole Wheat Apple Muffins

I really love making muffins and trying new recipes. I tend to make at least one batch a week and freeze them for Tom's breakfasts during the week. That kind of makes me sound like a stepford wife, but I enjoy baking too much to consider that title.

This recipe often makes a frequent appearance our kitchen during the autumn months. The recipe comes from the cook book Best Muffins and Quick Bread from Pillsbury. Each standard size muffin has only 190 calories. These muffins are kid friendly as well, just make sure to chop the apples very small if young children will be snacking on them. 

Whole Wheat Apple Muffins
Makes 12 regular size or 6 large 

1 1/2 cups all purpose flour
1 1/2 cups chopped peeled apples
1/2 cup whole wheat flour
1/2 cup packed dark brown sugar
1/4 tsp salt
2 tsp baking powder
1/4 tsp cinnamon
1/2 cup skim milk
1/4 cup melted butter or margarine
1 egg slightly beaten

1/4 cup packed brown sugar
1 tbsp finely chopped nuts
1/4 tsp cinnamon 

**The picture on this post is shown with a topping of coarse sugar and cinnamon instead of topping above

1. Preheat oven to 400 degrees F. Line muffin tin with paper liners. 

2. In a small bowl, combine 1/2 cup all purpose flour and apples; stir until apples are coated

3. In a large bowl, combine remaining 1 cup of flour, whole wheat flour, 1/2 cup brown sugar, baking powder, salt, cinnamon; mix well. Add apples and all remaining muffin ingredients. Stir until dry ingredients are moistened. Divide batter evenly into prepared muffin cups. 

4. In a small bowl, combine all topping ingredients; sprinkle about 2 tsp over each muffin cup. 

5. Bake are 400 for 20-25 minutes or until toothpick inserted comes out clean (larger muffins will take longer to cook) Remove from oven, cool on wire rack and serve warm. 

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