Page 175 - UMass2018_CookBook

Fresh Apple Muffins
Turner Family, Wayland, MA
“This was a healthy recipe for after-school snacks. I made these muffins for Margot’s floormates when we dropped her off at UMass last fall and they were gone instantly. They are best served still warm from the oven.” — Rose Turner
Preparation
1. Preheat oven to 375°F. Grease 18 muffin cups or line with paper liners.
2. In a large bowl, stir together the whole wheat flour, all-purpose flour, baking powder, salt and cinnamon until well mixed. Make a well in the center.
3. In another large bowl, lightly beat the eggs, then stir in the melted butter, sugar, milk and apples. Pour the egg mixture into the well in the flour mixture and stir just enough to moisten the dry ingredients. Spoon the batter into the prepared muffin cups, filling them about three-fourths full.
4. Bake until the muffins are browned on top, about 25 minutes.
5. Let cool in the pan for 10 minutes, then transfer the muffins from the pan to a wire rack to cool completely.
Note: When grating the apples, use the large holes on a box grater.
Ingredients
Makes 18 muffins
1 1⁄2 cups whole wheat flour 1 cup all-purpose flour
4 teaspoons baking powder 1 teaspoon salt
1 teaspoon ground cinnamon 2 large eggs
1⁄2 cup (8 tablespoons) unsalt- ed butter, melted
1 cup granulated sugar
2⁄3 cup milk
2 cups shredded unpeeled tart apples, such as Granny Smith (see Note)
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