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Tuesday, January 14, 2014

Apple Muffins

During the fall, we went apple picking 2 different times.  So, I was looking for new ways to use up all of the apples.  I stumbled upon this Food Network recipe from Ellie Krieger.  Apple Muffins... I had to modify it some because the original recipe called for pecans and buttermilk, I omitted the nuts and swapped the buttermilk for plain Greek yogurt, and they still turned out awesome.  The girls even shared some with their teachers for am snack, they loved them as much as we did!!  And since apples are a awesome fruit that keeps well during the winter, I have stocked up on them again.  So, the girls and I are making Apple muffins as I type.  I hope you enjoy these yummy muffins too!!

Apple Muffins
Makes 12 muffins, Time 55 min (15min prep)

Cooking spray or muffin/cupcake liners (I don't use cooking spray)
1/4 c chopped pecans (omitted)
3/4 c plus 2 tbs packed brown sugar
1/2 tsp ground cinnamon
1 c all-purpose flour
1 c whole wheat flour
1 tsp baking soda
1/2 tsp salt (I used kosher)
1/2 tsp apple pie spice (my addition)
1/4 c canola oil
2 large eggs
1 c natural applesauce (no sugar added)
1 tsp vanilla extract
3/4 c low-fat buttermilk (I used 0% plain Chobani Greek yogurt)
1 apple, peeled-cored-cut into 1/4" pieces (I used pink lady apple)

Preheat oven to 400 degrees. Coat 12-capacity muffin pan with cooking spray, or line with muffin liners.
In a small bowl, mix together pecans (I omit), 2 tbs brown sugar, and 1/2 tsp cinnamon, set aside.
In a medium bowl, whisk together both flours, baking soda, salt, and apple pie spice.
In a large bowl, whisk together 3/4 c of brown sugar and oil until it's combined. Then whisk in eggs, one at a time.  Whisk in applesauce and vanilla, mix well.
Then add the four mixture in 2 batches, alternating with buttermilk (or yogurt), whisk until well combined.  Gently stir in apple chunks.
Scoop batter into muffin cups. Top with brown sugar, cinnamon, & pecan mixture.  Tap the pan on the counter to remove air pockets.
Bake for 20-25 min, until golden and toothpick comes out clean.  Let cool on a wire rack, for at least 15 min. Remove from pan & enjoy!!

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