Wednesday, August 17, 2011
Adapted from Smitten Kitchen's Whole Wheat Apple Muffins (which she adapted from King Arthur Flour)
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup dark brown sugar, packed, divided
1 large egg, lightly beaten
1 cup (8 ounces) buttermilk or yogurt (I used 6 ounces Greek yogurt and a splash of milk)
2 large apples, peeled, cored, and coarsely chopped (I used 2.5 smaller apples and left on the skin)
Preheat the oven to 400°F. Grease and flour 12muffin cups and set aside.
Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl.Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.
Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 375°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.
Other recipes like this can be found in our cook book "Simply Authentic Cuisine Vlume 2" and can be ordered on line http://www.colorado-bed-breakfast.com/cookbook.htm