Posted in In The Kitchen
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I got this recipe off the web but tweaked it. They make a yummy breakfast treat! I made these up for breakfast this morning I doubled the recipe and added blueberries not apples.
2 T. butter 1/2 C sugar (organic of you can) 2 tsp. vanilla 1 lrg egg 1/2 C unbleached white flour 1/2 C whole wheat flour (you can do just 1 C whole wheat flour) 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/4 C sour cream 2 tbs buttermilk 1 1/2 C diced,cored apples ( I have used blueberries for this recipe to and it's delicious)
Topping 1/4 C brown sugar or sucatan 1/4 C whole wheat flour pinch of salt 1/8 tsp ground cinnamon 2 tbs butter 3 tbs oats
Preheat over to 375*
Add the brown sugar, 1/4 C flour, pinch of salt, and 1/8 tsp cinnamon to a large mixing bowl and beat briefly to blend, with mixer fitted with paddle attachment. Add the 2 T butter and beat on low until crumb mixture forms. Work the oats in with your hands. Pour into a small bowl and set aside.
Return mixing bowl to mixer and add the 2 T butter, sugar , and vanilla and beat until light and fluffy. Add egg and beat to combine, scraping sides of bowl.
Add the flours, baking powder, baking soda, and 1/2 tsp salt to a 4-cup measure, and whisk to blend.
Add the flour mixture all at once to the mixing bowl, along with the sour cream and buttermilk. Beat on low speed just until blended (scraping down the sides of bowl after 5 seconds). Stir in the apple chunks.
Spoon a slightly heaping 1/8 cup of batter into each muffin cup. Sprinkle the topping evenly over the top of each muffin. Bake for about 20 minutes or until muffins are lightly browned and top springs back after being pushed.
Makes 12 muffins
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