Whole Wheat Apple Cinnamon Muffins
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 121.3
- Total Fat: 4.3 g
- Cholesterol: 19.4 mg
- Sodium: 107.8 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 1.4 g
- Protein: 1.9 g
View full nutritional breakdown of Whole Wheat Apple Cinnamon Muffins calories by ingredient
Introduction
Delicious for breakfast or dessert! Delicious for breakfast or dessert!Number of Servings: 24
Ingredients
-
Flour, white, 1 cup
Flour, whole grain, 1 cup
Baking Powder, 1 tsp
Baking Soda, 1 tsp
Salt, 1/4 tsp
Cinnamon, ground, 1 tbsp
Butter, unsalted, 1/2c at room temp
Granulated Sugar, 1/2c
Brown Sugar, 1/2c packed
Egg, fresh, 1 large, beaten
Milk, nonfat, 1 cup
Lemon juice, 1 tbsp OR 1c lowfat buttermilk
(recipe calculated based on milk and lemon juice)
Apples, fresh, 2 large, peeled and cored, chopped into small pieces.
Directions
Preheat oven to 450F.
Mix flours, baking soda, baking powder and salt and set aside. Cream butter in a large bowl. Add granulated sugar and 1/4c brown sugar, beat until creamy and fluffy.
Mix milk and lemon juice to make buttermilk, or use 1c lowfat buttermilk. Mix in the egg with the butter mixture, then add the buttermilk. Mix gently.
Add the flour mixture a little at a time, stirring until blended.
Mix in apples and spoon into muffin tins, either greased and floured or with paper cups. Bake at 450 for 8-10min, then reduce to 400F for 5 min until toothpick in center comes out clean. Makes 18-24 small muffins or 12 large muffins.
Number of Servings: 24
Recipe submitted by SparkPeople user AOGOAE.
Mix flours, baking soda, baking powder and salt and set aside. Cream butter in a large bowl. Add granulated sugar and 1/4c brown sugar, beat until creamy and fluffy.
Mix milk and lemon juice to make buttermilk, or use 1c lowfat buttermilk. Mix in the egg with the butter mixture, then add the buttermilk. Mix gently.
Add the flour mixture a little at a time, stirring until blended.
Mix in apples and spoon into muffin tins, either greased and floured or with paper cups. Bake at 450 for 8-10min, then reduce to 400F for 5 min until toothpick in center comes out clean. Makes 18-24 small muffins or 12 large muffins.
Number of Servings: 24
Recipe submitted by SparkPeople user AOGOAE.