Jumping in for a quick muffin post today. These tasty and healthy apple cinnamon muffins are made with whole grain flour. Perfect for breakfast or hand-held snacks on the go, they get all their natural sweetness from apples grated with the skins on.
My very first bag of whole grain flour is in my kitchen right now. While whole wheat flour is something I have used for years, baking with whole GRAIN flour is brand new to me. What else should I bake with it? Leave a comment at the bottom and share your ideas.
But first, scroll down to get this fluffy and wholesome muffin recipe...
Whole Grain Apple Cinnamon Muffins
Makes 1 dozen muffins1 cup (250 mL) grated apple, skins on
1/2 cup (125 mL) plain Greek style yogurt
1 egg
1/3 cup (75 mL) lightly flavoured oil, such as canola or sunflower
1 tsp (5 mL) vanilla extract
1 1/2 cups (375 mL) whole grain flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1 tsp (5 mL) cinnamon
A pinch of salt
Preheat the oven to 375°F/190°C.
In a large mixing bowl, beat together the apple, yogurt, egg, oil and vanilla. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Add to the wet mixture, stirring just until combined.
Scoop the muffin mixture equally into a well-greased or paper-lined muffin pan. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the centre of a muffin comes out clean. Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.
What are you baking with whole grains? Leave a comment and share your ideas!