Sunday, February 27, 2011

muffin revival: this time with more apples and cinnamon than ever!

i shall reward myself for all the self control i displayed in posting four non-muffin entires over the last few weeks by posting the tastiest muffin recipe ever.

i mean, it's only fair.

i love these guys because they are more fruit than dough, making them less hearty than your typical muffin. using just a bit of whole wheat flour keeps them extra light, but feel free to use up to a whole cup of it - just make sure to keep the total amount of flour to two cups.

also, if you really feel like living on the edge, you could try to fit even more apples in there (!!). i know what you're thinking: certifiably insane hobbit on the loose.

but hear me out. we thought 3 apples was going to be too much and the lil' guys would fall apart upon removal from their muffin tin. but alas, the dough really binds them together, and while the muffins might be slightly more fragile than one is accustomed to, i have enough faith in them to think they could carry the burden of 4 apples.

updates to come on how that works out... until then, enjoy!

apple cinnamon muffins:

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons cinnamon
1/3 cup canola oil
3/4 cup sugar
1 egg
1 cup vanilla yogurt
1/2 cup soy milk
3 apples, peeled, cored, and coarsely chopped

preheat the oven to 350°F. grease your muffin tin.

mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. in another bowl, add the sugar, oil, and egg. mix in the soy milk. stir in the dry ingredients and fold in the apple chunks.

divide the batter evenly among the prepared muffin cups. bake for 15 minutes. eat while warm and gooey.