Whole Wheat Apple Muffins Recipe:
A guilt free treat, perfect breakfast cinnamon and apple muffins made with whole wheat.
It was my sweet craving which needed an answer but at the same time the weight ( read guilt) has been measuring quite heavy on me these days. It has sort of put me in a quandary over what should I do to live up to our famous Indian proverb “saanp bhi mar jaye aur lathi bhi na tute”,a translation would perhaps be -the skill to kill a snake without breaking the stick (that doesn’t convey the emotion at all). In my quest I saw a few apples that have been lying in the basket for quite some time (everyone who visited me last week while I was in the bed did not forget to bring at least a kilo, no I am not being thankless, I had as many as I could but they were many) and immediately knew what were they going to be used up in. These muffins that I then made were absolutely gluten free, healthy and yet dreamalicious (don’t look it up in the dictionary, it’s my very own creativity Dream + Delicious = Dreamalicious). Now please go and make them and I’ll put an end to my blabber and give you my recipe straight away.
Ps:- Did you notice my overly cute cupcake liners. Yes, the same hearts overload, I have at least another 40-50 of them. No wonder if it lasts the entire year.
Ingredients (Makes 6 muffins):
- 1 cup whole wheat flour
- 1 tsp baking powder
- 2 pinch salt
- 1 medium apple, peeled and cut to small pieces
- ¼ th cup softened, cubed and chilled butter
- 1/3 rd cup + 1 tbsp soft brown sugar
- 1 medium egg
- ½ tsp cinnamon powder
- 2- drops of vanilla extract
- 1/4th cup chilled water
- Chill the flour for atleast ½ and hour before starting.
- Heat the oven to 180OC. Mix the baking powder, salt and cinnamon powder with the flour and keep aside.
- Beat butter, egg and 1/3rd cup sugar together to a smooth consistency in a blender.
- Add this mixture and chilled water to the flour and fold using a spatula. Then add the diced apples and vanilla extract, just fold lightly.
- Grease or line a muffin pan, scoop the batter into eight muffin cups and bake for 15-20 mins or till a toothpick comes out clean (mine took exactly 18 minutes.
- At this stage I like to dust the muffin tops with some fine brown sugar, though this is option optional. Then allow cooling on the wire rack before serving.
Dos and Don’ts:
Just do not whisk the batter too much for than the muffins won’t rise, though these whole wheat variety won’t rise too high but whisking may make it sink.