Apple Whole-Wheat Muffins
There seems to be a bounty of apples this Fall. Here's a good seasonal recipe.
This is a good dinner muffin, slightly spiced and not too sweet. Serve with roast pork, ham or poultry.
4 T butter
1/2 c brown sugar
1 3/4 c Wood Prairie whole-wheat flour
1/2 tsp sea salt
2 tsp baking powder
1 tsp cinnamon
1 c milk
1 c chopped peeled apple
1/2 c raisins
1/2 c chopped walnuts
Preheat oven to 425 degrees F. Grease muffin pans or line with paper baking cups.
Beat butter, brown sugar, and eggs together in a large mixing bowl until creamy. In another bowl, combine the whole-wheat flour, salt, baking powder, and cinnamon, and stir together with a fork or wire whisk. Add the combined dry ingredients, the milk, apple, raisins, and walnuts to the creamed mixture, and beat with a spoon until all ingredients are just mixed.
Spoon the batter into the muffin pans, filling each cup about three-quarters full. Bake for about 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and serve warm.
Makes 12 muffins
Source: The Fannie Farmer Baking Book