Sunday, June 10, 2012

Whole Wheat Apple Muffins

I had left over diced apples in the freezer and I wanted to make a "healthy" muffin, using whole wheat.  This recipe for Whole Wheat Apple Muffins uses equal parts whole wheat flour and all-purpose flour.  That is a good ratio as more whole wheat flour would have pushed these muffins from tasty to saw-dusty.  The brown sugar on the top makes for a nice crust and the cinnamon flavor makes it taste like apple pie.  I found the muffins were best when served warm, so put in the microwave for 30 seconds.  Next time I make these, I will add walnuts for heartiness and white raisins as a nice complimenting flavor.

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