Happy New Years!!
I hope everyone has had a great holiday season. This past week off has been super fun, since my family took a trip to Disney World! Florida was certainly warmer than the snowy Northeast, but it didn’t get too hot either. One of my favorite parts of the trip was going to the Harry Potter part of Universal Studios. I’m a HUGE Harry Potter fan, so I’ve looked forward to going there for a very long time. The lines were long, but it was really cool just to see everything come to life. If you’re in Florida, definitely check it out!
As fun as traveling is, I’m happy to be back home in my kitchen. Lots of people make their New Years resolution to eat healthier, so even though I didn’t make a resolution, I decided to whip up something a little healthier today. The recipe is a twist on Joy the Baker’s Apple Walnut Flaxseed Bread, which I’m sure is equally delicious. These muffins have plenty of whole grains, flax, and fruit to satisfy your resolution’s conscience, but plenty of flavor in the vanilla and brown butter to satisfy your taste buds. Win win.
There’s something very satisfying about muffins for breakfast on a cold winter day. Warm, fluffy, and hearty, especially with a big mug of tea or coffee. With the snow reports coming, I think you can guess at least one person who’s hoping for that scenario tomorrow morning 😉
Other fun vacation things: baking peppermint Oreos, painting a Van Gogh-style pillow, watching “Women on the Verge of a Nervous Breakdown” in Spanish, sleeping in, finishing up college applications (!!!!!), and hanging out with friends. It’s been fun!
We may be back to school/work/business/stress tomorrow, but at least you’ll have some muffins to take with you. Best wishes for 2014!
Apple Flax Muffins
Makes 12 muffins
1 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup of brown sugar, packed
2 teaspoons of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
1 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
2 large eggs
2/3 cup of buttermilk
1/3 cup of brown butter (you can also just used melted butter, but you know me and my brown butter;))
1 teaspoon of vanilla extract
2 apples, one grated and one coarsely chopped
1 tablespoon of flax seeds
Cinnamon and sugar, for sprinkling
Preheat the oven to 350 F. Line a muffin tin with cupcake liners or spray generously with nonstick spray. Set aside.
In a medium bowl, whisk together the flours, sugar, salt, baking powder, baking soda, cinnamon, and nutmeg; set aside.
In a large bowl, whisk the eggs, then add the buttermilk, browned butter, and vanilla extract, stirring to combine. Pour in the dry ingredients and whisk until almost combined. Add the grated and chopped apples, folding to thoroughly incorporate. Use an ice cream scoop to place batter in each tin of the muffin pan. Sprinkle a little of the cinnamon and sugar mixture over the top of each muffin, if desired.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow 5 minutes to let the muffins cool, then enjoy!
Happy Holidays from DB and Jelly!