Whole Wheat Apple Cinnamon Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1 cup (4 ounces) whole wheat flour1 cup (4 1/4 ounces) all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1/4 teaspoon salt1 tablespoon cinnamon1/4 cup flax seed meal1/2 cup (1 stick/4 ounces) unsalted butter, room temperature1/2 cup (3 1/2 ounces) granulated sugar1/2 cup dark brown sugar, packed, divided1 large egg, lightly beaten1 cup (8 ounces) buttermilk or yogurt2 large apples, peeled, cored, and coarsely chopped
Preheat the oven to 450°F. Grease and flour 18 muffin cups and set aside.
Mix together the flours, baking powder, baking soda, salt, flax seed meal 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.
Number of Servings: 18
Recipe submitted by SparkPeople user JENV14.
Mix together the flours, baking powder, baking soda, salt, flax seed meal 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.
Number of Servings: 18
Recipe submitted by SparkPeople user JENV14.
Nutritional Info Amount Per Serving
- Calories: 163.8
- Total Fat: 6.3 g
- Cholesterol: 25.9 mg
- Sodium: 283.0 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 2.1 g
- Protein: 2.8 g
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