Muffin Mistake

Last week’s recipe post for Apple-Orange Muffins was missing an ingredient, which I learned when redoing the recipe today. Some of the sugar was left out before; so here’s the complete revised recipe.

Apple-Orange Whole Wheat Muffins

As before, you can make changes/additions to this mix. Today’s version included raisins and chopped pecans with orange and lemon zest. And, since we didn’t have buttermilk or yogurt, I added lemon juice to milk and it worked fine.

• 1 C whole wheat flour (4 oz.)
• 1 C+ white all-purpose flour (4-1/4 oz.)
• 1 tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• 1 TBSP cinnamon
• ¼ tsp nutmeg (optional)
• ½ C (1 stick) unsalted butter at room temp
  OR ¼ C canola oil and ¼ C applesauce
• 1/2 C granulated sugar
• ¾ C brown sugar divided (1/2 C + ¼ C)
• 1 large egg, slightly beaten
• 1 C buttermilk OR 1 C yogurt (or mix of each) *
• 2 large apples, peeled, cored, coarsely chopped
• 2 TBSP orange juice
• 1-2 TBSP orange zest (optional)
• 1 tsp vanilla extract
• ¼ C chopped nuts (optional)

* can substitute regular milk and 1 TBSP lemon juice OR white vinegar for buttermilk.

Preheat oven to 375 degrees

1. Flour 12 muffin tins OR line with paper (grease paper insides).
2. Mix flours, baking powder, baking soda, cinnamon, nutmeg, salt in separate mixing bowl.
3. Cream butter, add white sugar and ¼ C of brown sugar. Beat until fluffy, add egg. Mix well and add in buttermilk or yogurt.
4. Stir in apple chunks and dry ingredients, including orange zest (if using) and orange juice.
5. Divide batter into muffin tins; sprinkle tops with remaining ½ C brown sugar.

Bake 25-30 minutes until toothpick in center is clean. Cool 5 minutes; turn out onto rack(s) to finish cooling.

Enjoy with a fresh cup of coffee.

That’s what we did on a rainy and chilly Sunday morning.