 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 2 |
|
Last semester, I brought one of these muffins to school with me every day. On the last day of classes, a fellow student approached me after class and asked where I got them because they look so good! When I told her I bake them myself, she looked somewhat dejected and simply replied Oh. Oh well. I felt bad that I couldn't share the recipe with her right then, so I'm making up for it by sharing with you. BTW, they freeze really well. Ingredients:
1 cup whole wheat flour |
1 cup oat flour |
1 1/2 teaspoons baking powder |
1 1/2 teaspoons baking soda |
1 pinch ground cinnamon (generous pinch) |
1 pinch ground nutmeg (not-so-generous pinch) |
2 egg whites |
2/3 cup buttermilk, plus |
2 tablespoons buttermilk |
1/2 cup unsweetened apple butter |
1/2 cup packed brown sugar |
1/3 cup maple syrup |
3/4 cup chopped apple (such as gala or granny smith) |
Directions:
1. Preheat oven to 400°F Grease or line a 6-cup jumbo muffin tin.
2. In a medium bowl, whisk the flours, baking soda, baking powder, cinnamon and nutmeg together.
3. In a large mixing bowl, combine egg whites, buttermilk, apple butter, brown sugar, and maple syrup together, beating until smooth.
4. Stir chopped apples into the wet ingredients.
5. Add the dry ingredients to the wet ones; stir JUST UNTIL MOISTENED.
6. Spoon batter into prepared muffin cups and bake 25-30 min, until a knife inserted in a muffin's center comes out clean.
7. Let cool for 10 minute before removing muffins from tin.
|
|