Whole Wheat Apple Walnut Muffinsmakes 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. :)
See our Muffin Monday page for more deliciously healthy muffin recipes!
Sharing this week's muffin recipe with...
Hearth & Soul Blog Hop
Healthy 2day Wednesday
This Chick Cooks
Simple Lives Thursday