Whole-Wheat Apple Muffins

So far, after trying out a good bunch of recipes from 100 Magnificent Muffins & Scones by Felicity Barnum-Bobb, I have decided that this recipe is a definite favorite of mine. Whole-Wheat Apple Muffins are amazing! They're hearty and nutritious, but delicious all at the same time. The taste is nice and apple-y, and once they're heated up, you won't be able to stop eating them. They make perfect muffins to eat by yourself or to share with others =)

I first mixed the flours, baking powder, cinnamon, dried apples, golden raisins, and dark brown sugar.

In a separate bowl, I mixed the oil, egg, and milk.

I mixed all the ingredients together, and got a decently thick batter.

I scooped the batter evenly among 11 cups, but then had a little left over for a tiny #12. I also sprinkled rolled oats on top.

They got a nice golden color while baking, which is something I love about muffins.

I cooled them off a bit before taking pictures, but I think you shold just cool them off so they can go down to just warm instead of really hot.

They had a good rise, and the golden color was throughout the whole muffin, and not just the bottom or sides.

Whole-Wheat Apple Muffins
*makes 12 muffins*

Ingredients:
1/2 cup self-rising white flour
scant 1 cup whole-wheat flour
1 tbsp baking powder
1/2 tsp ground cinnamon
1/2 cup chopped dried apples
generous 1/2 cup golden raisins
scant 1/2 cup dark brown sugar
scant 1/2 cup sunflower oil
1 egg
2/3 cup skim milk
2 tbsp rolled oats, for sprinkling

Directions:
1) Heat the oven to 400F. Line a 12-cup muffin pan with paper muffin liners.
2) Sift the self-rising flour into a large bowl. Add the whole-wheat flour, baking powder, cinnamon, apples, golden raisins, and sugar.
3) Mix together the oil, egg, and milk and pour into the dry ingredients in the bowl. Use a large spoon to mix everything together until just combined.
4) Spoon equally into the paper muffin liners and sprinkle with oats.
5) Bake for 15 minutes, or until the muffins are well risen, firm, and springy to the touch. Serve warm.



Recipe from 100 Magnificent Muffins & Scones by Felicity Barnum-Bobb