Sunday, December 25, 2011

Apple Muffin Tops

These muffin tops are chock full of goodness – whole wheat flour, chopped apples, and non-saturated fats. I really like to use honeycrisp apples but any of your favoring baking apples will do. And don't even bother peeling the apples. The fiber is good for you and doesn't detract from the tastiness. This recipe is adapted from my regular apple muffin recipe. I've added a bit more soy milk so the batter is not as firm. I'm also on a maple syrup and palm sugar kick so I've used those for sweeteners instead of brown and granulated sugars. Makes 12 muffins tops. 

1/4 cup canola oil
1/4 cup unsweetened applesauce
1 cup soy milk
1/4 cup pure maple syrup
1 tsp vanilla extract
1 cup unbleached all-purpose flour
1 cup whole wheat pastry flour
1 TB baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 cup coconut palm sugar (or brown sugar)
1-1/2 cups apple, peeled, chopped into pea sized pieces with 1/2 cup set aside. (About 1 to 1-1/2 apples depending on size.)

1/4 cup sugar
1/2 tsp cinnamon
Mix together in small bowl.

Heat oven to 375 degrees. I have a non-stick 6-muffin top pan. I like to lightly wipe each hole with a paper towel that has been sprayed with Pam. Mix all wet ingredients in small bowl and set aside. Mix dry ingredients in large bowl and whisk together. Add wet ingredients to the dry ingredients and stir until just mixed. Don't over mix. Fold in 1 cup of the apples.

I like to use an ice cream scoop (sprayed with Pam) to scoop the batter into muffin tins. Spread to the edges. Add the reserved chopped apple to top the muffins. Sprinkle about 1 teaspoon sugar topping (more or less depending on your sweet tooth) over each muffin. Bake 15-18 until lightly browned and inserted toothpick comes out clean. Place muffin tops on wire rack to cool.

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