whole wheat apple muffins

 

for breakfast this morning,  i made whole wheat apple muffins.  we had a few apples that have been hanging out in the fridge for a couple days that i didn’t know what to do with; they were a little grainy to just eat fresh.  so baking with them was the perfect solution.  i was so excited find this recipe.

they turned out great!  plus i have breakfast for the rest of the week!

Whole Wheat Apple Muffins

adapted from King Arthur Flour

Ingredients

  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon cinnamon
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, divided
  • 1 large egg, lightly beaten
  • 1 cup (8 ounces) buttermilk (or 1 cup milk and 1 T lemon juice – just mix an allow to sit for 10 minutes)
  • 2 large apples, peeled, cored, and coarsely chopped
  • 1/4 cup old fashioned oats

Directions

  1. Preheat the oven to 375°F.
  2. Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside.
  3. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar.  Beat until fluffy.
  4. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl.
  5. Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.)
  6. Stir in the dry ingredients and fold in the apple chunks.
  7. Divide the batter evenly among the prepared muffin cups.  Mix oats and remaining 1/4 cup of brown sugar.  Sprinkle on top of muffins.
  8. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Remove from the oven, cool the muffins for 5 minutes in the tin, then turn them out onto a rack to finish cooling completely.
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  1. bacon & cheddar muffins « miki's kitchen

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