Apple Pie & Whole Wheat Apple Muffins

Goodness, how did I get so behind? It's a full week after Halloween and I'm still posting about what we ate last Friday! Almost done though - maybe because we just ate so much.

Janice had gone apple picking the week before, so we were planning on making apple pie from scratch. I also found a delicious looking whole wheat apple muffin recipe, so we figured, hey, why not??




To be honest, the apple pie wasn't as good as it looked. I think it was something about the pie crust recipe, the type of flour, the way we did it? Who knows - but it looks good in pictures doesn't it?



But the muffins were delicious. Healthy tasting with the whole wheat, light, fluffy, warm - perfect. We made full size ones and mini-muffins. Mini muffins take about 5 minutes less time. It was actually better than the whole wheat apple bread I made before. I think I will try the muffin recipe as bread and see how it is. And even though the pie was a bit of a disappointment, anything w/ Ciao Bella Vanilla Bean Gelato is delicious.




Whole Wheat Apple Muffins
Adapted from King Arthur Flour

1 cup (4 ounces) whole wheat flour
1 cup (4 1/4 ounces) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup dark brown sugar, packed
1 large egg, lightly beaten
1 cup (8 ounces) buttermilk or yogurt
2 large apples, peeled, cored, and coarsely chopped

Preheat the oven to 450°F. Grease and flour an 18 cup muffin tin and set aside.

Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl.Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.

Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.