Thursday, October 21, 2010


     What do you do when you have a bunch of freshly picked apples from the north Georgia mountains?     Scour the Internet for a yummy recipe, of course!
     I found this recipe for Whole Wheat Apple Muffins on a cooking blog called Smitten Kitchen. If you want to check out that blog, you can go here. I altered the recipe slightly and the muffins turned out great!
     Luckily, I had most of the ingredients already in my cupboards/fridge. 

Whole Wheat Apple Muffins
Yield: They said 12, I  got about 16

1 cup (4 ounces) whole wheat flour
1 cup (4 1/4 ounces) all-purpose 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 brown sugar, packed
1 large egg, lightly beaten
6 ounces yogurt plain yogurt, plus a splash or so of milk if the batter isn't moist enough
2 large apples, peeled, cored, and coarsely chopped

Preheat the oven to 450°F. Grease and flour 18 muffin 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 yogurt and milk. Stir in the dry ingredients and fold in the apple chunks.

   Here's the final result. If you have the ingredients on hand, make these muffins. Make them now.

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