APPLE WHOLE WHEAT MUFFINS (KING ARTHUR FLOUR)
These are moist, dark, and delicious muffins from the King Arthur Flour Company. They keep well, are made of 1/2 whole wheat flour, and have brown sugar sprinkled on top for a crunchy texture. If you don't have buttermilk, you can use regular milk + 1 tbsp. of lemon juice or white vinegar. The recipe says it makes 12 muffins, but I usually get about 18. It's a very adaptable recipe and also works well with applesauce and oil rather than butter. You can also throw in 1/4 cup of walnuts, if you like.
Provided by blucoat
Categories Quick Breads
Time 45m
Yield 18 medium-sized muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F Grease and flour a 12-cup muffin tin, or line with papers and grease the insides of the papers.
- Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 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 gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.
- Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/2 cup brown sugar on top. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven, cool the muffins for 5 minutes in the tin, then turn them out onto a rack to finish cooling completely.
WHOLE WHEAT APPLE MUFFINS
Make and share this Whole Wheat Apple Muffins recipe from Food.com.
Provided by Sassy J
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 400.
- Grease 12 muffins cups or line a pan with paper muffin liners.
- Combine the flours, baking powder, baking soda, salt and cinnamon in a mixing bowl.
- In another bowl, cream the butter and add the sugar.
- Beat until light and fluffy.
- Add the egg and mix well.
- Stir in the buttermilk.
- Add the dry ingredients to the buttermilk mixture and fold in the chopped apples.
- Spoon the batter into the prepared muffin pan and bake for 25 minutes, or until the muffins are firm to the touch.
- Allow the muffins to cool before serving.
THICK ENGLISH MUFFINS
This recipe, from King Arthur Flour, makes nice, thick English muffins that are great for sandwiches or just split and toasted. They are plain (not sourdough), made with mashed potato flakes, and use English muffin rings, which are available through several websites and don't cost that much--or make your own using small, well-scrubbed cans (like tuna cans). Times are estimated and include rising times and cooking times for 4 batches (including test muffin).
Provided by Halcyon Eve
Categories Yeast Breads
Time 4h
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients except semolina in a large bowl. Mix well to combine, then beat on high (with flat paddle, if using stand mixer) for 5 minutes. Dough should be sticky and glossy. Scrape down bowl, cover, and let rise in a warm place for about 90 minutes, or until about doubled in volume.
- Heat an ungreased griddle over very low heat (300* F for electric griddle). Grease English muffin rings.
- First, make a test muffin as follows: Place one greased ring on griddle and sprinkle a bit of semolina on griddle inside of ring. Wet fingers and a 1/2 cup measure with a little water, and scoop out a scant 1/2 cup of dough. Shape dough into a circle approximately the size of the ring, place inside of ring, and sprinkle top with a little more semolina.
- Cook for 7 minutes, then carefully lift and check bottom, which should be a nice, medium golden-brown. If not, turn up heat a little; if too dark, turn heat down. Cook an additional 10 minutes.
- With a pair of tongs, grab the ring and lift it off, then flip the muffin over (if ring doesn't release, flip it over, ring and all, and gently wiggle until it comes off). Cook second side for 12-18 minutes or until a deep golden brown.
- Remove and split muffin; should be cooked through. If so, cook remaining muffins in the same way; if not cooked through, then turn heat down a little and proceed to cook remaining muffins for a little longer time than test muffin.
- Cool muffins completely before storing in a plastic bag.
Nutrition Facts : Calories 182.9, Fat 4.9, SaturatedFat 2.8, Cholesterol 30.2, Sodium 268.3, Carbohydrate 29, Fiber 1.1, Sugar 2.3, Protein 5.3
WHOLE WHEAT APPLE MUFFINS
A delicious low-fat muffin. Children love them. If desired, add a few raisins and/or some chopped nuts.
Provided by JJOHN32
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin.
- Lightly beat egg whites.
- In a separate bowl mix dry ingredients thoroughly.
- In a separate bowl, mix remaining ingredients. Gently fold in egg white. Add to the dry ingredients. Stir until barely moistened. Batter will be lumpy.
- Fill greased muffin tins two-thirds full. Bake about 20 minutes until lightly browned.
Nutrition Facts : Calories 144.2 calories, Carbohydrate 23 g, Cholesterol 0.3 mg, Fat 5 g, Fiber 2.8 g, Protein 3.9 g, SaturatedFat 0.7 g, Sodium 235.9 mg, Sugar 7.8 g
MAPLE WALNUT BISCOTTI - KING ARTHUR FLOUR
A really nice biscotti. The maple extract is optional but it really adds good flavor in my opinion. Source: King Arthur Flour's website.
Provided by averybird
Categories Grains
Time 1h5m
Yield 36 4-inch Biscotti, 36 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F Lightly grease a large baking sheet; or line with parchment.
- Toast the walnuts by spreading them in a single layer in a 9" x 13" (or similar size) pan, and baking in a preheated 350°F oven for 8 to 10 minutes, till they're a light golden brown.
- Beat together the eggs, sugars, maple syrup, and maple flavor, if you're using it.
- Add the melted butter, beating till smooth.
- Mix in the flour, baking powder, and salt, then the nuts.
- Divide the dough in half on a lightly greased or parchment-lined baking sheet.
- Using your fingers, shape each half into a rough 10" rectangle, about 4" wide and 1/2" thick. (Note: if dough is sticky sprinkle a little flour on the cutting board and on the dough to spread).
- Using your fingers or a bowl scraper, smooth the top and sides of the rectangles. Sprinkle the top of each rectangle with 1 tablespoon maple sugar, if desired.
- Bake the biscotti dough for 25-30 minutes. Remove from the oven, and cool for about 10 minutes; cooling the dough allows you to cut it more easily, with less crumbling.
- Use a sharp chef's knife to cut the baked dough, slightly on the diagonal, into generous 1/2"-thick slices. Place the slices close together on the prepared baking sheet. If you can balance them upright (rather than laying them flat), so much the better; you won't have to turn them during their second bake.
- Bake for about 15-20 minutes, till the biscotti's cut sides are beginning to brown. (note: I put two cookies sheets in the oven at the same time, rotating them halfway through at around 7 or 8 minutes) Remove them from the oven, and cool right on the baking sheet.
Nutrition Facts : Calories 121.3, Fat 6.3, SaturatedFat 1.6, Cholesterol 14.8, Sodium 72.9, Carbohydrate 14.8, Fiber 0.7, Sugar 7.3, Protein 2.3
APPLE WHEAT MUFFINS
Make and share this Apple Wheat Muffins recipe from Food.com.
Provided by Pardeemom
Categories Quick Breads
Time 35m
Yield 36 mini muffins, 36 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, combine the first 6 ingredients.
- In another bowl whisk the egg, yogurt, applesauce and oil.
- Stir into dry ingredients just until moistened.
- Fold in the apple, raisins and orange peel.
- Spray mini muffin tin with cooking spray.
- Bake at 400 for 15-20 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 48.8, Fat 1.8, SaturatedFat 0.2, Cholesterol 5.9, Sodium 47.5, Carbohydrate 8.3, Fiber 1.1, Sugar 4.2, Protein 0.9
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- In a large mixing bowl, beat the butter and sugar until smooth. Beat in the eggs, one at a time, scraping the bowl after each addition. Stir in the applesauce and boiled cider (or apple juice concentrate).
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- Scoop the batter into the prepared pan, filling each well almost to the top. Sprinkle with cinnamon-sugar. Bake for 25 to 27 minutes, until a paring knife inserted in the center of one of the muffins in the middle of the pan comes out clean.
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