Apple Muffins
Nutritional Info
- Servings Per Recipe: 18
- 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
View full nutritional breakdown of Apple Muffins calories by ingredient
Introduction
These muffins are moist and soft. Comes out perfect every time. They freeze well, travel well, and my kid loves them in his lunchbox. Use your favorite apple as most tend to work. Also good with nuts or seeds added. These muffins are moist and soft. Comes out perfect every time. They freeze well, travel well, and my kid loves them in his lunchbox. Use your favorite apple as most tend to work. Also good with nuts or seeds added.Number of Servings: 18
Ingredients
-
2 c apples, chopped
2 1/2 c whole wheat flour
1 c all-purpose flour
1/2 c brown sugar
3 tbsp baking powder
1/2 tsp salt
2 tbsp ground cinnamon
2 tsp ground coriander seed (optional)
1 c milk
1/2 c oil
1/2 c water
2 eggs
Tips
Yield is based on 2 1/2" diameter muffin cup filled level to the top. Your mileage may vary based on tin size and fill.
Directions followed as given yield a "bakery" domed muffin. For flatter, "lunchbox" type muffins, fill cup no more than half.
Always prepare your apples first as directed. This gives them time to sit and ensures your batter isn't losing its rise while you peel and chop.
Directions
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.