Monday, February 20, 2012

Whole Wheat Apple Walnut Muffins {Muffin Monday}

Today's recipe comes to us from The Joy of Cooking -- a cookbook by which we're not only inspired but also educated. We did, as we usually do, make a few changes including swapping out the recommended all purpose flour for our standard whole wheat pastry flour. We also drastically reduced the 3/4 cup sugar called for to a mere 1/3 cup which, in our opinion, is just perfect. 3/4 cup sugar! Who needs that much? Honestly, if you slowly reduce the amount of sugar you use, over time your taste buds will adjust, and the less-sweet things of life will taste wonderful to you. Try it, you'll be surprised at how little sugar a recipe actually needs. :)  Happy baking!



Whole Wheat Apple Walnut Muffins
makes 12

1.5 c. whole wheat pastry flour
2 t. baking powder
1.5 t. cinnamon
1 t. baking soda
1/2 t. salt
2 lg. eggs
1/3 c. organic sugar or Rapadura
1.5 c. finely chopped apples (about two medium - we used Fuji)
5 T. unsalted butter, melted
1/2 c. walnuts, coarsely chopped

Preheat oven to 400F and lightly grease muffin pan (we like to use coconut oil). Whisk together in a medium bowl the eggs and sugar. Stir in the chopped apples, and set aside for 10 minutes to allow the apple juices to render.



In the meantime, melt the butter in a saucepan over low heat, then measure and whisk together the dry ingredients in a large bowl.



 Coarsely chop the walnuts. (AnnaLynn took the photos of both the walnuts and the flour mixture...have to give her credit!!)



When the 10 minutes are up, add the melted butter and walnuts to the apple mixture. Finally, fold the apple mixture into the flour mixture just until blended -- don't over mix your muffins! Looks rather nasty at this point, I know, but if you could only smell the cinnamon...mmmmm!



Evenly divide the batter among the muffin cups.



Bake 14 - 16 minutes or until a toothpick comes out clean (ours were done in 14 min.). Allow to cool for a few minutes before removing from muffin pan (2 - 3 minutes).




If not serving hot, allow muffins to finish cooling on a wire rack. The Joy of Cooking recommends serving these the day they are baked; we enjoyed them as a snack this afternoon hot from the oven with butter along with a cup of tea and will be serving them again for breakfast tomorrow. We'll update tomorrow to let you know how they tasted! UPDATE: These were perfectly delicious this morning! Enjoy!



A recommendation I have (and we'll do this next time we bake these) is to lightly toast the walnuts for a more pronounced walnut flavor. :)



Bon appetit!

See our Muffin Monday page for more deliciously healthy muffin recipes!

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Sharing this week's muffin recipe with...

Mouthwatering Monday
Domestically Divine
Hearth & Soul Blog Hop
Healthy 2day Wednesday
This Chick Cooks
Simple Lives Thursday
Pennywise Platter




9 comments:

  1. These look fabulous,Lisa! What is rapadura?

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    1. Hi Pamela,

      Rapadura is an organic whole cane sugar that is minimally processed to retain the vitamin and mineral content among other healthful benefits. I've added a link in the post (see the ingredients list) to a good article on the different varieties of sugar. Thanks for your sweet words; you're always such an encouragement!

      Blessings,

      Lisa :)

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  2. I love apples and walnuts together, and these healthy and hearty muffins sound delicious! AnnaLynn is a very good photographer too!

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  3. This sounds perfect. Thank you for sharing. Pat

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  4. These look delicious! I love substituting with healthier ingredients too :) We use whole wheat flour...what's the difference between that and whole wheat pastry flour and where do you find yours? Pinned your recipe too.

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    Replies
    1. Hi Jenn, Thanks for stopping by and commenting! I order my flour from Azure Standard or purchase it in 25 pd. bags at my local Winco or Fred Meyer (we live in SW Washington state, don't know if you have those stores near you.) I understand that King Arthur also sells a w/w pastry flour, but I've never purchased it.

      To answer your question about the difference between regular whole wheat and w/w pastry flour, I found this terrific explanation over at the Nourishing Gourmet:

      Regular whole wheat flour is ground from "hard" wheat berries. This has a higher protein (and gluten) content which makes a more elastic dough that will rise well with sourdough and yeasted breads. If you want to grind flour for making bread, then look specifically for berries that say “hard” wheat berries.

      Whole wheat pastry flour is made with from “soft” wheat berries which have a lower protein (and gluten) content and lends itself to more tender quick breads, desserts, pancakes, and soda bread.

      Hope this helps!

      ~Lisa

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    2. It does help, thank you! I have purchased hard whole wheat flour through Azure, I'll have to look for their soft wheat pastry flour too. Thanks again!

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  5. I'd lost the link to your blog for a while. I'm so happy to have found it again. These muffins look wonderful!

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    Replies
    1. Welcome back, Trisha. :) Thanks for the kind comment! ~Lisa

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Thanks so much for visiting; your kind thoughts and questions are always welcome. :)

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