These muffins were inspired by an overabundance of apples from a day in the orchard with my family. Twenty-four muffins disappeared from the cooling rack in minutes (or seconds!). You can substitute all white whole wheat flour and they’ll taste just as good. They freeze well and make a quick healthy breakfast for hurried mornings.
Cooking With Friends Kitchen
1 stick butter, softened
¾ cup sugar
¾ light brown sugar
2 teaspoons vanilla extract
2 ½ cups white flour
1 cup white whole wheat flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ cup milk (1%)
3 cups shredded apples (4 large ones)
3 tablespoons of cinnamon sugar
Pre-heat the oven to 350 degrees.
In a large bowl and with an electric mixer, beat the butter and sugar until creamy. Add the eggs and vanilla extract and blend well. In another bowl, combine the flours, baking powder, baking soda and cinnamon. Add the dry ingredients to the wet and mix well. Add the milk and shredded apples.
Spray your desired pans with baking spray and distribute the batter evenly. Sprinkle cinnamon sugar on top of the breads and muffins. Bake the mini loaves for 35-40 minutes until center is cooked through; bake the large loaves for closer to an hour and the mini muffins for approximately 12 minutes.
Makes 56 mini muffins