Sunday, February 6, 2011

From SmittenKitchen, adapted a bit: Whole Wheat Apple Muffins

Adapted from King Arthur Flour

Yield: They said 12, Smitten Kitchen got 18, we got 16.

1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup crisco + 1 Tbsp. (or 3 tsp.) of water (butter substitute)
1/2 cup granulated sugar (white sugar)
1/2 cup dark brown sugar, packed, divided
1 large egg, lightly beaten
1 cup minus 1 Tbsp. + 1 Tbsp. lemon juice (buttermilk substitute)
2 large apples, peeled, cored, and coarsely chopped

Prepare the buttermilk (mix the soymilk and lemon juice and let sit for about 10 minutes/until it curdles-ish)

Preheat the oven to 230°C/450°C


In one bowl, mix the flours, baking powder, baking soda, salt, and cinnamon. Set aside. In a second bowl, cream the crisco, granulated (white) sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well. Mix in the buttermilk gently; do not overmix. Stir in the dry ingredients and fold in the apple.

Divide the batter among the prepared muffin cups and sprinkle the other 1/4 cup brown sugar on top. Bake for 10 minutes, then turn the oven down to 205°C/400°F and bake for an additional 5 to 10 minutes, or until a toothpick comes out clean.

Cool and eat.

We forgot to take pictures along the way...actually, no, we didn't think to because we didn't decide to make a blog until the muffins were already baked. So we have after pictures:

3 of the final product

The end...

...the middle...

...and back to the beginning. They were goooooood.

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