Monday, May 12, 2008

Muffins

I've decided I'd like to do more cooking/baking so I can work on getting more of the whole grains and other goodness I need to be more healthy. This weekend I made up these very tasty muffins and figured I'd share the recipe so that you all could enjoy the healthy, yummy goodness for yourselves. I made these with spelt flour, both the regular and whole grain, and I made two batches using the buttermilk for one and the yougurt (fat free vanilla) for the other-I think the buttermilk is a little more smooth but really they both taste great. I think that this could easily be adapted using another kind of fruit instead of apples so you can use whatever you've got fresh at the time. Enjoy!

whole wheat apple muffins
(adapted from king arthur flour)
1 cup (4 ounces) whole wheat flour
1 cup (4 1/4 ounces) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt1 tablespoon cinnamon
1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup dark brown sugar, packed
1 large egg, lightly beaten
1 cup (8 ounces) buttermilk or yogurt
2 large apples, peeled, cored, and coarsely chopped
Preheat the oven to 450°F. Grease and flour an 18 cup muffin tin 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 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. 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:

GardenGoose said...

hi Liz,
the recipe sounds interesting.
congrats on becoming an auntie again soon.
hope you have a lovely weekend.
Tina
p.s. a give away on my blog if you want to join in.