Whole Wheat Apple MuffinsBaby, it’s cold outside – and time for soup and spice and warm food! In the winter, salads have less appeal, while a tasty broth with delicious meat or vegetables sounds divine. So warm up your favorite soup tonight. How about a nice hot muffin with that? Here is my “go-to” muffin recipe.
Whole Wheat Apple MuffinsPreheat oven to 325 degrees (no, that’s not a typo) 4 cups unpeeled apples, cut in ½ inch chunks. Tart Granny Smith or McIntosh work great. Juice of ½ lemon if I have it (optional) 1 cup sweetener. This can include sugar, honey, Grandma’s molasses, xylitol, maple syrup, agave, or a combination. For instance, I have used ¼ c. Grandma’s molasses, ¼ c. honey and ½ c. brown sugar. Or half maple syrup and half turbinado sugar. If you use sugar, use the chunky kind (turbinado or Florida Crystals or sucanat) because it adds just the right crunchy texture. 2 large eggs ¼ c butter and ¼ c. olive oil (or all butter is delicious) 1 tsp vanilla 2 cups of whole wheat flour 2 tsp baking soda ½ tsp baking powder 2-1/2 tsp warm winter spices. Use a combination of the following – cinnamon, mace, Chinese 5 Spice, ginger, nutmeg (fresh grated if possible)and Garam Masala. Garam Masala is heaviest, so only use ¼ to ½ tsp. at the most. Other than that, choose your favorites. 1 tsp salt 1 cup raisins or other dried fruit (optional) 1 cup chopped nuts (optional) Prepare the apples, toss with lemon juice (if using) and set aside. Mix dry ingredients together and set aside. Mix sugars and oil/butter well. Add eggs and vanilla. Stir in dry ingredients by hand. Add apples and mix only until combined. Fill greased muffin cups. Bake at 325 (yes, this is a lower temperature than usual) for 25 to 30 minutes. These muffins are tender, flavorful and downright good. I’ve served these to quite a few friends and they simply smile and ask for another. You know, I’d like to show you a photo of the finished product, but they seem to disappear so fast….
Trackback from your site.