Ingredients
- Makes 12-18 medium size
- 120g unsalted butter,
- ¼ cup runny honey
- ½ cup dark brown sugar, packed
- 1 large egg, lightly beaten
- 1 cup buttermilk or yogurt
- 2 large apples
- 1 cup whole meal flour
- 1 cup flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 Tbsp cinnamon
WHOLE WHEAT, APPLE AND HONEY MUFFINS
Method
- Preheat the oven to 190C
- Grease and flour 18 muffin cups and set aside
- Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside
- In a separate bowl, cream the (room temperature) butter and add the honey and ¼ cup of the brown sugar
- Beat until fluffy
- Add the egg and mix well; stop once to scrape the sides and bottom of the bowl
- Mix in the buttermilk/yoghurt gently
- (If you over-mix, the buttermilk will cause the mixture to curdle
- ) Stir in the dry ingredients and fold in the peeled, cored, and coarsely chopped apple chunks
- Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top
- Bake for 10 minutes, turn the heat down to 170C, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the centre of a muffin comes out clean
- Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely
Comments
These moist little muffins are easy to make and are a family favourite especially on these cold weekends. Also great for lunch boxes!
Thanks to ROSEDALE ORCHARDS for providing the apples used in the demonstration.
If you would like to download a printable version of this recipe, please click here
