I hope everyone had an awesome Christmas! I unexpectedly took a little time off from blogging because our family got a little sick just before Christmas break from a stomach bug, but we recovered just enough strength for a family visit for Christmas. I really just prefer more intimate and low key Christmas celebrations. You’re probably thinking why the heck is she posting a WHOLE WHEAT (read: healthy) muffin recipe in the middle of the holiday season. Rest assured that these muffins didn’t actually taste “healthy” (you know, the tough texture, and bland flavors)! Tasty healthier treats like this are my favorite to make during holiday times to balance with all of the sweets and goodies that only show up in special occasions.
The combination of apple sauce, buttermilk, and canola oil really made these muffins moist, delicious, and had pretty delicate texture considering that it uses whole wheat pastry flour. I have to admit that whole wheat flour doesn’t work in all recipes, it’s not as easily substituted into recipes that call for all purpose flour. But I wanted to take a chance on this anyways since I needed a new whole wheat muffin recipe using apples (my daughter’s all-time favorite fruit, which thankfully can now be found all year long). I’m really glad that I tried these, because I really liked how they turned out (or I wouldn’t have posted it ) They weren’t very sweet, but definitely delicious, hearty and satisfying.
3/4 cup plus 2 tablespoons packed brown sugar
1/4 cup chopped pecans
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1 cup whole-wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup canola oil
2 large eggs
1 cup natural applesauce
1 teaspoon vanilla extract
3/4 cup lowfat buttermilk
1 Golden Delicious apple, peeled, cored and cut into 1/4-inch pieces
Preheat oven to 400 degrees F. Coat a 12-capacity muffin pan with cooking spray.
In a small bowl, mix together 2 tablespoons of the brown sugar, the pecans and cinnamon.
In a medium bowl, whisk together the all-purpose and whole-wheat flour, baking soda and salt.
In a large bowl, whisk the remaining 3/4 cup sugar and oil until combined. Add the eggs, 1 at a time, whisking well after each addition. Whisk in the applesauce and vanilla.
Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined. Gently stir in the apple chunks.
Pour the batter into the prepared muffin pan and sprinkle with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.
Yield: 16-18 muffins
Adapted from Ellie Krieger as seen on Food Network