1/4 c. milled flax seed
3/4 c. whole wheat flour
3/4 c. white flour (I used 1 1/2 cups whole wheat flour and no white)
1/2 c. sugar (use the full amount--I only had 1/4 c. to use the first time I made these, and the muffins came out edible but not very fun)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg
1 1/2 c. finely chopped apples (this is one large apple or two small ones or 1 1/2 medium ones, etc.)
3 tbsp. oil
1/2 c. milk (I used water--you will probably need more than 1/2 c. liquid to be able to mix the batter)
1/2 c. chopped nuts (walnuts are good)
1. Mix dry and wet ingredients separately. Blend together.
2. Fold in apples and nuts.
3. Bake at 400 degrees Fahrenheit or until top springs back when touched. (I take them out when the tops start to brown and let them sit in the pan for a while, but then again, I have a heavy black muffin "tin" that holds heat.)
MAKES 12 MUFFINS
IMPORTANT: The first time I made these, I just mixed ingredients at random and ended up with a very thick and doughy batter. I'd forgotten that if you let milled flaxseed get wet, it acts as a thickener. Keep wet and dry ingredients separate until the last minute, or add the flaxseed last.
This photo is from my first try at the recipe, and as you can see, the batter didn't flow down and fill the muffin cup:
A (they'd probably taste even better made with milk)
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