Apple Muffins Recipe

Apple-Buttermilk Muffins

Difficulty: Easy

Servings: 12 muffins

Nutritional Facts (per muffin): 216 calories; 7.5 g total fat; 1 g saturated fat; 32 mg cholesterol; 234 mg sodium; 34 g carbohydrates; 2 g dietary fiber; 4 g protein; 20 g sugar

Total time: 55 minutes (15 minutes prep, 40 minutes cooking)

• Nonstick cooking spray
• 1/4 cup chopped pecans
• 3/4 cup plus 2 tablespoons packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1 cup all-purpose flour
• 1 cup whole wheat pastry flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/4 cup canola oil
• 2 large eggs
• 1 cup natural applesauce
• 1 teaspoon vanilla extract
• 3/4 cup low-fat buttermilk
• 1 Golden Delicious apple, peeled, cored, and diced into 1/4-inch pieces

Directions

1. Preheat the oven to 400F and spray a standard 12-cup muffin tin with nonstick cooking spray.
2. In a small bowl, stir together the chopped pecans, 2 tablespoons of the brown sugar, and the ground cinnamon.
3. In a medium bowl, whisk the all-purpose flour, whole wheat pastry flour, baking soda, and salt until combined.
4. In a large bowl, beat the remaining 3/4 cup brown sugar with the canola oil until blended. Add the eggs one at a time, beating well after each addition, then stir in the applesauce and vanilla extract.
5. Alternately add the flour mixture and buttermilk to the wet ingredients, mixing just until incorporated. Gently fold in the diced apple pieces.
6. Divide the batter evenly among the prepared muffin cups. Sprinkle the pecansugarcinnamon mixture over the tops of the muffins and tap the pan lightly to release air bubbles.
7. Bake 2025 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool the muffins in the pan on a wire rack for 15 minutes, run a knife around the edges to loosen, then remove the muffins and cool completely on the rack.

2005, Ellie Krieger, All Rights Reserved