Tuesday, March 15, 2011

~ Apple Muffins ~

Apple Muffins

Yield: 12 or 48 mini muffins

1 c. whole wheat flour

1 c. unbleached all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon cinnamon
Optional ::(Dash of nutmeg)

1/2 cup (1 stick, 4 ounces) unsalted amish butter, at room temperature

1/2 cup (3 1/2 ounces) granulated sugar ( I used turbinado)

1/2 cup dark brown sugar, packed, divided

1 large egg, lightly beaten

1 teaspoon vanilla extract

1 cup buttermilk or yogurt

2 large apples, peeled, cored, and coarsely chopped

{ I encourage you to use organic, local & free-range ingredients whenever possible. }

Preheat the oven to 450°F. Grease and flour muffin cups and set aside.

Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl. .Mix in the buttermilk or yogurt gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.

Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top ( I didn’t do this step & they were still really yummy. I think it would’ve made it too sweet for our taste). Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.

1 comment:

  1. I haven't made apple muffins in a while - these look delicious!