Whole Wheat Peanut Butter Apple Muffins (Mini)

Here's another post from MY page to your table.  This is for mini muffins.  I never cook big muffins any more.  I love that mini-muffins are just the right size for . . . kids. . . portion control. . . snacks. . .

I usually make muffins for everyone for Christmas and it's nice to make them small because I can fit more variety into each person's basket!

This recipe is for a Peanut Butter Apple muffin.
I figured we eat Peanut Butter Apple sandwiches, why not a muffin?

1 1/2 cups whole wheat flour
1/2 cup old fashioned oatmeal
2 tsp. baking powder
1/2 tsp. baking soda

3/4 cup peanut butter
1/3 cup honey 
2 eggs
1 cup milk
1/4 cup vegetable oil

1 Apple, Peeled, cored and diced small

This is not a super-sweet muffin.  If you like your muffins sweeter, add a little more honey or sugar.

Sift or combine well the first 4 ingredients in a large bowl.
Combine last 5 ingredients in a separate bowl.
Mix the wet ingredients into the dry ingredients, just until combined.  Do not overmix.  Overmixing creates muffins that are not as soft.
Fold in apples.
Let sit for 10 minutes.--This is a crucial step when cooking with whole wheat.  It gives the flour time to absorb the liquid and makes the final texture more smooth and soft.

Bake at 350 for 9 minutes for mini-muffins.

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