Christine’s Favorite Whole Wheat Apple Cinnamon Muffins2015-10-26
- Cuisine: American
- Course: Breads, Breakfast/Brunch, Snack
- Skill Level: Beginner, Moderate
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- Yield : 12 muffins
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
- 1 1/2 cup flour, divided
- 1 1/2 cup peeled, chopped apples (could be Fiji or Golden Delicious – a type that’s firmer)
- 1/2 cup whole wheat flour
- 1/3 cup firmly packed brown sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup skim milk
- 3 tablespoon vegetable oil
- 2 egg whites, lightly beaten
- Vegetable cooking spray
Combine 1/2 c flour and apple in a bowl, tossing gently to coat. Set aside.
Combine remaining c flour, whole wheat flour, and next 4 ingredients in a bowl. Make a well in the center of the mixture.
Combine milk, oil, and egg whites in a separate bowl; stir well.
Add milk mixture and apple mixture to flour mixture, stirring just until dry ingredients are moistened.
Spoon batter into muffin pans coated with vegetable cooking spray, filling 2/3 full. If adding chocolate chips, spoon in the batter in two sections, filling 1/3, adding 5‐6 chips, spoon in 1/3, add 5‐6 chips.
Bake at 400 degrees for 20 minutes.
Remove muffins from pans and let cool on a wire rack.
Notes: The batter for these looks thick as compared to other muffins I've made...do not panic. It's supposed to be that way! Also, as you can see from the pictures, these are not huge muffins, they are meant to be smaller to control portion size. I like my apple chunks to be substantial...if you don't like that, feel free to cut the pieces smaller, or even use apple sauce instead. I have been known to substitute the vegetable oil for coconut oil (much healthier), which gives them a really nice taste. Enjoy!