Whole Wheat-Apple Spice Muffins

It’s pretty unfair when you wake up in a coughing fit at 6:45 in the morning and you can’t fall back asleep. Especially on a Sunday.

However, I found the perfect way to turn this not-so-great-start of a day completely around. I did what any baker would do – I made muffins!

These Whole Wheat Apple Spice Muffins are extremely yummy. The combination of apples and whole wheat flour is a delicious and healthy way to start the day. Besides, there’s nothing like a warm muffin freshly baked from the oven to wake you up and get you going!

Also, tomorrow is the Nutmeg State Games, which I will be competing in for gymnastics! Its the first gymnastics meet I’ve been to where you can qualify for a second day of competition, so I’m very excited. We even get snazzy new leotards! In honor of the meet, I added a touch of nutmeg to the recipe, just to give them a little more spice 🙂

Whole Wheat Apple Spice Muffins

Adapted from Smitten Kitchen

1 cup of whole wheat flour

1 cup of all-purpose flour

1 teaspoon baking powder

1 teaspoon of baking soda

1/4 teaspoon of salt

1/2 tablespoon of cinnamon

1/2 teaspoon of nutmeg

1/2 cup (1 stick) of butter

3/4 cup of granulated sugar

1/4 cup of brown sugar, packed

1 egg, beaten

1 teaspoon of vanilla extract

1 cup of buttermilk- If you don’t have any, combine 1 cup of milk and a teaspoon of vinegar, and let it sit for 10 minutes. Voila! Instant buttermilk!

2 apples, peeled and shredded

Preheat the oven to 450 F. Line a muffin tray with cupcake liners, or spray with nonstick spray. Set the tray aside.

Mix together the flours, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl, and set aside. In a separate bowl, cream together the butter and sugars. Add the egg and mix well. Gently stir in the vanilla extract and the buttermilk. Pour the flour mixture into the wet mixture, using a spatula to gently fold the batter together. Add the shredded apple and stir to evenly distribute. Do NOT overmix!

Fill each liner 3/4 of the way up. Bake for 10 minutes, then turn the heat down to 400 F and bake for 5-10 minutes, or until a toothpick inserted comes out clean. Let the muffins cool slightly, then eat! Yummy!



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