- 1 cup White Whole Wheat Flour
- 1 cup Unbleached All-Purpose Flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 Tbs cinnamon
- 1 stick unsalted
butter, room temperature
- 1/2 cup granulated
sugar
- 1/2 cup dark brown
sugar, divided and packed
- 1 egg, lightly beaten
- 1 cup buttermilk
- 2 large apples,
peeled, cored, and coarsely chopped
Directions
Preheat oven to 450 degrees.
Grease and flour 12 cup muffin tin - set aside.
In large bowl, mix together flours, baking powder, baking
soda, salt, and cinnamon - set aside.
In another large bowl, cream
butter, sugar, and 1/4 cup brown sugar. Beat until fluffy. Add
the egg and mix well.
Gently stir in buttermilk
(if you over-stir, the mixture will curdle.) Stir in dry
ingredients. Fold in apples.
Divide batter evenly among muffin cups. Sprinkle with
1/4 cup brown sugar. Bake 10 minutes, reduce temperature to
400, bake 15-20 minutes more, or until a toothpick inserted in
center of muffin comes out clean.
Cool for 5 minutes in tin.
Turn out onto a wire rack to cool completely.
Yield: One dozen
Thanks to
King Arthur Flour of Norwich, Vermont
for this tasty apple muffin recipe.
These dark,
moist apple muffins will keep for several days and make a
perfect lunchbox or after-school snack. No need to reheat them
to enjoy!
|
