Monday, October 16, 2017

Whole Wheat Apple Muffins

Yum
Whole Wheat Apple Muffins

Fall is here and that means the best apples are available!  Every year, we go apple picking but this year we haven't had a chance to go yet.  Hoping to go soon before the season is over.  Whenever we do go, we come back with way too many apples and one of my favourite things to do with apples is to bake with them!  The muffin recipe I am sharing with you today is our favourite Apple Muffin recipe.  My eldest son loves them for breakfast.  These are choke full of apples and a lot of cinnamon flavour!  I've made a couple of changes to the original recipe.  Mainly to replace the butter with oil and change the topping to raw sugar rather than brown sugar.  I hope you give them a try soon!

Whole Wheat Apple Muffins

Adapted from Smitten Kitchen

Makes 12 muffins

1 cup white whole wheat flour
1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tbsp ground cinnamon
1/3 cup canola oil
1/2 cup sugar
1/4 cup brown sugar, packed
1 egg, lightly beaten
1 cup buttermilk
2 apples, peeled, cored and coarsely chopped
raw sugar for sprinklin

Pre-heat oven to 450 F.  Spray a muffin tin with baking spray.

In a large bowl, whisk together flours, baking powder, baking soda, salt and cinnamon.

In another large bowl, whisk together oil and sugars.  Add egg and mix.  Mix in the buttermilk.

Add the dry ingredients and mix until just combined.

Fold in the apples.

Fill muffin cups with batter.  Sprinkle with raw sugar.

Bake for 10 minutes.  Reduce temperature to 400 F and bake for 5-10 minutes or until a toothpick inserted in the center comes out clean.  Let cool for 5 minutes and transfer to a cooling rack.

















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