11-1-2011 Apple Muffins

My kids have no idea how good they got it. In the mornings I ask them what they want for breakfast, and then I make them whatever their hearts desire, like if they say they want waffles, I whip out the waffle iron (they don't even know about Eggos). So, this afternoon when Prince Hock #2 requested muffins, we made muffins.

I decided to make apple muffins since I had plent of apples on hand. Before I made them, I hit the internet looking for a healthier recipe. These muffins are somewhat healthier because they have part whole wheat flour, apples, applesauce, and less oil. They don't taste as much like cake as some recipes, but they are delish.

On a side note, make these muffins and your house will smell absolutely wonderful.

Here is the recipe:

Apple Muffins

Adapted from a recipe by Elie Krieger.

topping:
2 T. brown sugar, packed
1/4 C. chopped pecans
1/2 t. cinnamon

muffin batter:
1 C. whole wheat pastry flour, (I found this at Whole Foods)
1 C. all purpose flour
1 t. baking soda
1/2 t. salt
3/4 C. brown sugar, packed
1/4 C. vegetable oil
1 C. apple sauce
2 eggs
3/4 C. plain soy milk
1 t. lemon juice
1 t. vanilla
1 apple (Golden Delicious or Honey Crisp), peeled, cored and cut into 1/4 inch pieces

Preheat the oven to 400 degrees. Line a muffin tin with paper muffin liners.

In a small bow mix together the topping ingredients, set aside.

In a large bowl whisk together the flours, baking soda, salt, and sugar. Add the oil, apple sauce, eggs, soy milk, lemon juice, and vanilla. Mix until just combined. Fold in the apple pieces.

Scoop out batter into the muffin tin, filling 3/4 full. Sprinkle the tops with the topping. Place in the oven, and bake for 20 minutes or until done.

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