Wednesday, January 11, 2012

Apple Cinnamon Muffins

Happy New Year, everyone! Yes, I know the new year rolled in nearly two weeks ago, but at least it's still January. Since we've returned from our Chicago/Disney World trip, I haven't tried too many new recipes, making a lot of familiar dishes such as my buttermilk oven-fried chicken, grilled flank steak, black bean and rice burritos, pizza, and pasta to name a few.

I have, however, found time for a bit of baking, including a new bread recipe and two new muffins recipes. Here's the first new recipe which was a hit. I found it on the Skinny Mom's Kitchen and made it just as directed, except I used skim milk instead of 1% and added a handful of walnuts. If for some reason you do not wish to make these healthy-ish, the apple sauce may be replaced in whole or in part by oil.

Apple Cinnamon Muffins

1 cup whole wheat Flour
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
2 large eggs
1/2 cup packed brown sugar
1/2 cup milk
1 cup applesauce
1 cup finely chopped apples
1/2 c walnuts, toasted and chopped (optional)

Preheat oven to 350 degrees.

Combine flours, baking powder, baking soda, salt, and cinnamon in a bowl and set aside.

Separately, mix together eggs, brown sugar, milk, and applesauce.

Slowing combine dry ingredients into wet ingredients, being careful not to overmix.

Fold in apples and nuts.

Spray muffin pan with cooking spray or use muffin liners. Fill muffin cups about three-fourths full. Bake 15 – 18 minutes or until toothpick comes out clean.

Makes 1 dozen muffins.


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