Monday, November 5, 2012

Whole Wheat Apple Cranberry Muffins


          Greetings from soaking wet Holland! We had a rather cold weekend so the only thing a person can really do is bake bread to go along with the homemade soup you made and enjoyed over the two days. I need to pace myself with the cold postings..because this is The Netherlands after all and this can go on for months and months and months!

So lets talk muffins. My kids are into apple muffins at the moment. They like them with nuts,cranberries,raisins and white chocolate...not all together of course but I'm there would be no complaints if I did bake a muffin with all of that in there. By the you like white chocolate? I can't stand it. I think it's overly sweet and rather boring. I don't think it ever adds anything to a baked item and pass it right on by when Im in the baking or chocolate aisle of the store. I prefer milk chocolate,semi sweet and dutch dark chocolate.

Whole Wheat Apple Cranberry Muffins

1 cup All-purpose Flour
1 cup Whole Wheat Flour
2 TBS Ground Flax Seed;optional
1 tsp. Baking Powder
1 tsp. Baking Soda
1/4 tsp. Salt
1 TBS Ground Cinnamon
1/2 cup Unsweetened Applesauce
1/2 cup Brown Sugar
1 Large Egg
1 cup Buttermilk
2 Large Apples,cored and coarsely chopped
1/2 cup Dried Cranberries;optional

Preheat oven to 375 or 190 celcius. Grease a 12 cup muffin pan with nonstick spray.

In a large bowl,mix together the flours,flax seed,baking powder,baking soda,salt and cinnamon.

In another bowl,mix together the applesauce,brown sugar and egg. Add the buttermilk and mix until combined. Fold in apples and cranberries.

Divivde batter evenly among prepared pan. Bake 20-25 mins or until toothpick inserted comes out clean. Cool in pan for 5 minutes before removing to wire rack.

Yield: 12 Muffins
Source: See Brook Cook