Thursday, May 23, 2013

Apple Cinnamon Whole Wheat Muffins

These muffins make a great snack served along
with fresh fruit and a dollop of yogurt.
(The yogurt pictured is my homemade yogurt,
which I made for the first time last week!)

Makes 12 to 15 muffins
Recipe from Carla Jones (friend of the family)
Husband-Tested in Alice’s Kitchen

You can feel good about eating these whole-wheat muffins, filled with little bits of apple and walnuts and flavored with cinnamon.  Serve them for breakfast, add them to your lunchbox or have them along with some yogurt and fresh fruit for a snack.
¼ cup milled flax seed
¾ cup whole-wheat flour or white whole-wheat flour
¾ cup oat bran
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons cinnamon
½ cup honey
½ cup applesauce
1 large egg, beaten
½ cup skim milk
1 apple, unpeeled and cored, finely chopped
½ cup chopped walnuts

Whisk together the dry ingredients in a large bowl.

Add honey, applesauce, egg, and milk.  Mix well.

Stir in apples and walnuts.

Line muffin tins with paper muffin cups.  Dollop some batter into each one.

Bake at 375 for 15-20 minutes. 
Here's what the batter looks like
just before mixing in the apples and walnuts.

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