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You are here: Home / Kitchen Chronicles / Muffins Again

Muffins Again

October 17, 2013 by Alison

It seems like I’m becoming a muffin blog lately and I promise to return to writing about my savory meals soon. It’s just that I make muffins frequently and each time they turn out a little bit differently. Plus, I really had no idea that Suzy was planning to make apple muffins while I made a batch of taquitos. I’m blissfully happy to share the muffin du jour though, my friend Suzy’s delectable creation. I merely acted as her sounding board adapting an apple muffin recipe she found online. And I’m so proud of Suzy who has freed herself from recipes and uses them as inspiration to create something even better. For this recipe, we wanted to make the muffins healthier and used Greek yogurt instead of crème fresh, cut the butter in half by substituting apple sauce and used a combination of white and whole wheat flours. So I swear I hadn’t planned to write about muffins again but these moist, flavorful bits of sweet goodness are worth the mention and are an ideal way to put fall apples to good use. Enjoy!

Suzy’s Apple Muffins
Makes 40 mini muffins

1 cup white flour
1 cup white whole wheat flour
2 teaspoons cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground ginger
½ cup dark brown sugar
½ cup white sugar
2 eggs
6 ounces plain non-fat yogurt
1 teaspoon vanilla
½ stick butter, melted
½ cup unsweetened applesauce
2 Golden Delicious apples, peeled and diced

Topping:
½ cup white whole wheat flour
2 tablespoons melted butter
¼ cup granulated sugar

Preheat the oven to 375 degrees. In a large bowl, combine the flours, cinnamon, baking powder, baking soda, salt, ginger and sugars. In another bowl, mix together the eggs, yogurt, applesauce, vanilla and melted butter. Stir the wet ingredients into the dry and mix in the apples. Set aside while combining the topping ingredients.

Spray a mini muffin pan with baking spray. Fill muffin tin ¾ of the way with batter and top with a sprinkling of the topping mixture. Bake for 14-16 minutes until the muffins are firm to the touch. Cool for a minute or two and then remove from the pan. Repeat until all the batter and topping have been used.

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About Alison J. Bermack

It all began when I was a child cooking with my dad, the kitchen a magnet for cooking and camaraderie, a refuge from adolescence. I spent countless hours chopping, sautéing and simmering my way through childhood. And now, with three kids of my own, I’m still chopping, but this time through their childhood and often with friends.

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