Well, I still don't have a dessert recipe for you...sorry! But I hope you'll still enjoy this post. :) I am on "bagel duty" for lab meeting at work this week, but every time in the past when I've been on bagel duty I've made something at home to bring instead. So this time was no exception! After browsing recipes for foooorever (which I always do), I decided I'd try these whole wheat apple muffins. I found the recipe on a blog I highly enjoy and have mentioned before, Smitten Kitchen, although the recipe is originally from King Arthur Flour.
Overall, it was a very easy recipe (Have you noticed a theme with me? I don't really do too many difficult recipes...but I blame my lack of time for that.). It also didn't call for any abnormal ingredients, which is another quality I typically look for in a good recipe! I was pleasantly surprised when I made 20 muffins out of this too, although I guess I wasn't too surprised since Smitten Kitchen said it made 18 muffins anyway. :)
I followed the original recipe almost exactly... The only changes I made were an addition of about 1/4 to 1/2 tsp. of cloves and the substitution of light vanilla yogurt for the buttermilk. That is all!
Here you can see the dry ingredients (notice the cloves vs. the cinnamon?!) and then the batter with everything but the apples mixed in.
I ended up using Cortland apples because I had bought some earlier in the week (they were the only kind of apples on sale!). Oh, and I also left the skins on the apples. The recipe called for skinning the apples, but I like the added color and texture of the skins!
Here they are, fresh out of the oven on the cooling rack!
Did you notice my St. Patty's Day muffin cups? Hard to believe March is here... One of my favorite holidays is just around the corner! I am rather Irish, after all... My name Colleen means "girl" in Gaelic. Can you get more Irish than that? ;-)
Stay tuned for my next post... It's going to be another breakfast item because I'm bringing more than just these muffins to lab meeting on Friday!