Apple Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
2 c apples, chopped2 1/2 c whole wheat flour1 c all-purpose flour1/2 c brown sugar3 tbsp baking powder1/2 tsp salt2 tbsp ground cinnamon2 tsp ground coriander seed (optional)1 c milk1/2 c oil1/2 c water2 eggs
1. Peel, core, and chop apples to make 2 cups diced. Keep pieces relatively small or they will not bake properly.
2. Toss apples with spices, water and 1/4 cup of the brown sugar. Allow to sit while you assemble other ingredients.
3. Preheat oven to 400. Prepare muffin tins with non-stick cooking spray or use paper muffin liners.
4. In main mixing bowl, stir together whole wheat flour, flour, baking power, salt, and the other 1/4 cup sugar. Make a well in center of dry ingredients.
5. To the dry ingredients, add milk, oil, eggs, and apple mixture all at once. Stir together just until everything combines. Batter will be dense.
6. Immediately portion batter into muffin tins. Batter will not run during rise, so muffin cups can be filled to top.
7. Bake muffins at 400 degrees for 15-20 minutes. Muffins are done when top bounces if tapped and toothpick in middle comes out clean.
8. Allow muffins to cool 10 minutes in pan before moving to rack or serving vessel. Muffins can be served warm. Allow to cool completely before storing in airtight container. Consume within 3 days or freeze up to 4 months.
Serving Size: makes 18 muffins
Number of Servings: 18
Recipe submitted by SparkPeople user ERICSHARLEY.
2. Toss apples with spices, water and 1/4 cup of the brown sugar. Allow to sit while you assemble other ingredients.
3. Preheat oven to 400. Prepare muffin tins with non-stick cooking spray or use paper muffin liners.
4. In main mixing bowl, stir together whole wheat flour, flour, baking power, salt, and the other 1/4 cup sugar. Make a well in center of dry ingredients.
5. To the dry ingredients, add milk, oil, eggs, and apple mixture all at once. Stir together just until everything combines. Batter will be dense.
6. Immediately portion batter into muffin tins. Batter will not run during rise, so muffin cups can be filled to top.
7. Bake muffins at 400 degrees for 15-20 minutes. Muffins are done when top bounces if tapped and toothpick in middle comes out clean.
8. Allow muffins to cool 10 minutes in pan before moving to rack or serving vessel. Muffins can be served warm. Allow to cool completely before storing in airtight container. Consume within 3 days or freeze up to 4 months.
Serving Size: makes 18 muffins
Number of Servings: 18
Recipe submitted by SparkPeople user ERICSHARLEY.
Nutritional Info Amount Per Serving
- Calories: 179.3
- Total Fat: 7.3 g
- Cholesterol: 21.3 mg
- Sodium: 242.6 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 3.0 g
- Protein: 4.1 g
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