Emma St. Aubin email@example.com
Every fall I seem to go on an all-out apple binge, putting them in everything and anything I can think of.
I usually make it a good month or two until my excitement finally sputters out and them I’m satisfied for another season.
This batch of whole-wheat apple muffins marked this year’s kickoff using my favorite fall fruit, and what a satisfying start it turned out to be!
I recently visited my hometown apple orchard and picked enough apples to last me all October because I knew I would have a cozy craving for something baked and warm, like apple pie.
The dilemma of these cravings is the soon to follow 450 calorie indulgence, not to mention the excess batter while licking the bowl clean.
I’ve been on the hunt for a healthier, fall-friendly muffin so I found this recipe while browsing the Smitten Kitchen blog. I made it a bit healthier to eliminate the guilt of enjoying them all week long!
The best part is you will hardly notice the health benefits the moment they touch your taste buds. These turned out oh-so satisfying, like a warm apple pie you can hold in your hand.
Whole Wheat Apple Muffins
cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup unsweetened applesauce
1 cup plain yogurt
1/4 cup granulated sugar
1/4 cup dark brown sugar
1 large egg
2 apples, peeled, cored, chopped into small pieces
In a medium sized bowl, mix together the all-purpose flour and the whole wheat flour. Sift in baking soda and baking powder and mix again thoroughly. Mix in salt and cinnamon.
In another large bowl, combine applesauce, granulated white sugar and dark brown sugar. Mix well and add 1 egg. Mix again. Add yogurt and mix thoroughly.
Add the dry mixture to the wet mixture. Mix just until the flour gets incorporated. Take two apples of your choice and peel, core and slice them into small pieces. Mix them into the batter.
Oil the muffin tin and divide the batter evenly among the 12 cups. Sprinkle some dark brown sugar on top of each muffin.
Bake at 400 for 10 minutes then turn down the heat at 350 °C and bake foranother 5 minutes. They are done when they develop a deep golden crust and a wooden skewer comes out clean.
Remove them from the hot tin and place them on a plate. Let them cool for 5 minutes, while you watch over them, drooling.
Makes 12 heart-warming muffins. 140 calories per muffin