We have so many apples in our house! This weekend I bought a bag of apples at the grocery store. And Dan didn’t realize that we had them and bought more when he went to the store the next day. Whoops. So now I need to find ways to eat all of these apples. Yes, I’ll take one to work each day – but I have over 5 weeks worth of apples! So I needed to do some baking. STAT.
So I found this recipe on one of my favorite sites. And its prefect, I had everything on hand. Dan was really tired from skiing that day – I’m not jealous, I swear… And being so tired he wanted something cozy and comforting to eat. So we had these muffins for dinner. Maybe not the most nutritiously round meal I’ve ever had, but these are some darn good muffins.
Now if only I could teach Ella and Franklin to bake – we might be able to get through all of these apples. But instead, they are busy trying to stay warm and pretending like they don’t like to cuddle (and yes, I think that is drool on the couch!)
Whole Wheat Apple Muffins
From Smitten Kitchen
Yield: between 12-18 muffins
1 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 (1 stick, 4 ounces) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
1 large egg, lightly beaten
1 cup buttermilk or yogurt
2 large apples, peeled, cored, and coarsely chopped
Preheat the oven to 450°F. Grease and flour 18 muffin cups and set aside.
Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl.Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.
Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.