Tuesday, July 21, 2015

Apple Zuchinni Muffins

For the Muffins:
  • 2 1/4 cups white whole wheat flour
  • 3/4 cup dark brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1 cup buttermilk
  • 1/4 cup unsweetened applesauce
  • 1 tablespoon oil (melted coconut oil, canola oil, or vegetable oil)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup grated apple (I use Granny Smith)
  • 1/2 cup grated zucchini, moisture slightly squeezed out
  • 1 cup chopped peeled apple (I use Granny Smith)

For the Topping:
  • 2 tablespoons turbinado sugar
  • 1/4 teaspoon cinnamon

1. Preheat oven to 375 degrees F. Line a muffin pan with paper liners or spray with cooking spray. Set aside.
2. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, salt, cinnamon, and all-spice. In a small bowl, whisk together buttermilk, applesauce, oil, egg, and vanilla extract. Pour the wet ingredients over the dry ingredients and mix with a wooden spoon or spatula until just combined. Do not over mix. Gently stir in the grated apple, zucchini, and chopped apples.
3. To make the topping, combine turbinado sugar and cinnamon in a small bowl. Stir well. 
4. Fill the prepared muffin pan with muffin batter, filling each cup about 3/4 the way full. Sprinkle each muffin with cinnamon sugar topping. Bake for 20 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean. Let muffins cool to room temperature and serve.
Note-these muffins freeze well.

Recipe courtesy of Two Peas & Their Pod.

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