|photo via smitten kitchen|
Last week, I hosted a baby shower for my best friend, Katie. It was a definite success and I was so happy to be able to prepare some delicious food and fun games. The shower was at 10:30am, so we dined on brunch foods, including eggs with salsa, fruit, doughnuts, veggies, cranberry punch and baked goods. I re-vamped this yogurt bundt cake to include raspberries instead of strawberries, and found a new whole wheat muffin that is moist and delicious.
Adapted from Smitten Kitchen to be 100% whole wheat
Prep Time: 15 Minutes
Bake Time: 15-20 Minutes
Total Time: 30-35 Minutes
Yield 18 muffins
2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 Tablespoon cinnamon
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar, packed, divided
1 large egg, lightly beaten
1 cup (8 oz.) buttermilk or yogurt
2 large apples, peeled, cored, and coarsely chopped
Pre-heat the oven to 450 degrees. Grease and flour 18 muffin cups and set aside.
In a medium bowl, mix together the flour, baking powder, baking soda, salt, and cinnamon and set aside. In a large, cream the butter using electric beaters and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well. Mix in the buttermilk gently (apparently the buttermilk can cause the mixture to curdle if you overbeat). Stir in the dry ingredients and fold in the apple chunks.
Divide the batter evenly among prepared muffin cups and sprinkle the remaining 1/4 cup brown sugar on top of each unbaked muffin. Bake for 10 minutes, turn the heat down to 400 degrees, and bake for an additional 5-10 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 onto a wire rack and cool completely.