{"id":538,"date":"2017-12-07T09:40:16","date_gmt":"2017-12-07T15:40:16","guid":{"rendered":"http:\/\/tiffanycooks.cyberphreak.com\/?p=538"},"modified":"2018-03-18T16:48:37","modified_gmt":"2018-03-18T21:48:37","slug":"whole-wheat-apple-muffins","status":"publish","type":"post","link":"https:\/\/tiffanycooks.cyberphreak.com\/?p=538","title":{"rendered":"Whole Wheat Apple Muffins *"},"content":{"rendered":"

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I’ve been making this recipe since 2014!<\/strong><\/p>\n

This recipe is from “Smitten Kitchen” – and we found it really healthy YET wonderful.\u00a0 Sometimes, as we all know, healthy baked goods can be very unappetizing, but these had flavor, sweetness, with a unique apple taste.\u00a0 \u00a0I got about a 18-19 muffins yield.\u00a0 They freeze and defrost well. \u00a0<\/strong>I left them on the counter to defrost, or in a pinch, I defrosted them on the defrost setting of my microwave.\u00a0 I’ve used buttermilk one time, and recently (2017) I used 2% Greek Yogurt, both work well but I prefer the Greek Yogurt (or use any regular yogurt).\u00a0 \ud83d\ude42\u00a0 \u00a0ENJOY!<\/p>\n

—You can make these eggless by obviously removing the egg – no substitution needed. The buttermilk or yogurt makes up for it.—<\/p>\n

Smitten Kitchen Link!<\/a><\/p>\n

INGREDIENTS:<\/strong><\/p>\n

1 cup (4 ounces) whole wheat flour<\/strong>
\n 1 cup (4 1\/4 ounces) all-purpose flour<\/strong>
\n 1 teaspoon baking powder<\/strong>
\n 1 teaspoon baking soda<\/strong>
\n 1\/4 teaspoon salt<\/strong>
\n 1 tablespoon cinnamon**\u00a0<\/strong>
\n 1\/2 cup (1 stick, 4 ounces) unsalted<\/em> butter, at room temperature<\/strong>
\n 1\/2 cup (3 1\/2 ounces) granulated sugar<\/strong>
\n 1\/2 cup dark brown sugar, packed, divided<\/strong>
\n 1 large egg, lightly beaten (*eggless tip, if you need it)<\/span><\/strong>
\n 1 cup (8 ounces) buttermilk or yogurt**<\/strong>
\n 2 large apples, peeled, cored, and coarsely chopped<\/strong><\/p>\n

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**(cinnamon is not I.C. safe for me, so I omit it)<\/p>\n

*IF YOU NEED TO MAKE THEM EGGLESS, I JUST TOOK OUT THE EGG BECAUSE THERE IS BUTTERMILK OR YOGURT IN THE RECIPE TO MAKE UP FOR IT).\u00a0<\/span><\/strong><\/p>\n

**We used 2% Fage Greek Yogurt and it turned out wonderful. – December 2017.<\/p>\n

    \n
  1. Preheat the oven to 450\u00b0F. Grease and flour 18 muffin cups and set aside.<\/strong><\/li>\n
  2. Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. <\/strong><\/li>\n
  3. In a separate bowl, cream the butter and add the granulated sugar and 1\/4 cup of the brown sugar. Beat until fluffy.<\/strong><\/li>\n
  4. If using eggs, add the egg and mix well; stop once to scrape the sides and bottom of the bowl.<\/strong><\/li>\n
  5. Mix in the buttermilk\/yogurt gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) <\/strong><\/li>\n
  6. Stir buttermilk\/yogurt mixture into the dry ingredients and fold in the apple chunks.<\/strong><\/li>\n
  7. Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1\/4 cup brown sugar on top. <\/strong><\/li>\n
  8. Bake for 10 minutes, turn the heat down to 400\u00b0F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. <\/strong><\/li>\n
  9. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.<\/strong><\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

      I’ve been making this recipe since 2014! This recipe is from “Smitten Kitchen” – and we found it really healthy YET wonderful.\u00a0 Sometimes, as we all know, healthy baked goods can be very unappetizing, but these had flavor, sweetness, with a unique apple taste.\u00a0 \u00a0I got about a 18-19 muffins yield.\u00a0 They freeze and Continue reading →<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[12,6,16,18,17],"tags":[],"_links":{"self":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/538"}],"collection":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=538"}],"version-history":[{"count":8,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/538\/revisions"}],"predecessor-version":[{"id":1542,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/538\/revisions\/1542"}],"wp:attachment":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=538"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=538"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=538"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}