Healthy Sour Cream Apple Muffins Food

SOUR CREAM APPLE MUFFINS

Steps:

• Sift together flour, baking powder, baking soda, salt, and 3 tablespoons sugar.
• Combine egg, sour cream, and oil in bowl and pour into dry ingredients all at once.
• Stir partially, then add apples which have been peeled, diced, and sprinkled with nutmeg and 2 tablespoons sugar.
• Stir until all dry ingredients are moist but still lumpy, about 17-25 strokes.
• Spoon batter into greased muffin tins, filling tins only 2/3 full.
• Bake at 425° for 20-28 minutes.

SOUR CREAM APPLE MUFFINS

Steps:

• Preheat oven to 375 degree F. Prepare muffin tins with paper liners
• Sift together dry ingredients in a medium bowl. Add the apples and toss together with the dry ingredients. In another bowl mix together the egg, milk, sour cream, oil, and vanilla. Add the wet ingredients to the dry ingredients and mix just until blended.
• Next mix the topping in a small bowl. Mix the oats, flour, sugar, cinnamon together. Cut in the butter using a fork or your fingers, until the mixer is mixed together.
• Spoon the muffin mixture into the prepared muffin tins, so they are about 3/4 of the way full. Sprinkle a small amount of the topping on top of each muffin. Slightly pressing the topping down into the batter with your fingertips.
• Bake in a preheated 375 oven for 17 to 18 minutes or until they are lightly browned.
• Cool completely on a cooling rack.

APPLE CINNAMON STREUSEL MUFFINS

Steps:

• In a large bowl, combine dry ingredients. In another bowl, beat the eggs, sour cream and butter. Stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups two-thirds full. , For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle a rounded teaspoonful over each muffin. , Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

HEALTHY APPLE MUFFINS

Steps:

• Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray (my pan is non-stick and doesn't require any grease).
• In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Blend well with a whisk. Add the grated apple (if it is dripping wet, gently squeeze it over the sink to release some extra moisture) and chopped apple. Stir to combine.
• In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, applesauce and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
• Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). The batter will be thick, but don't worry! Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
• Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.

HEALTHY SOUR CREAM-APPLE MUFFINS

Steps:

• Preheat the oven to 350ºF and spray a muffin tin with nonstick spray.
• Beat the butter and sugar together with an electric mixer on high speed until the mixture is light in color and fluffy.
• Lower the speed to low and add the eggs one at a time. Add the vanilla.
• In a separate bowl, combine the flours, baking powder, baking soda and salt.
• Fold half of the dry ingredients into the butter mixture using a rubber spatula or wooden spoon. Stir in the applesauce and sour cream. Fold in the remaining dry ingredients.
• Fill the muffin tins halfway with batter. Add a few apple slices to each muffin and spoon the remaining batter over the apples.
• Bake on the center rack until the muffins are golden brown and springy to the touch, about 35 to 40 minutes.

SOUR CREAM MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a muffin pan with paper muffin liners.
• In a medium bowl, stir together the applesauce, sugar and eggs. Combine the flour and baking soda, add to the wet mixture and mix well. Stir in the sour cream, then fold in the berries. Spoon the batter into the prepared muffin cups. Cups should be at least 3/4 full.
• Bake for 12 to 15 minutes in the preheated oven, until muffins spring back when touched lightly.

SOUR CREAM BRAN MUFFINS WITH APPLES

Steps:

• preheat oven to 375. grease muffin tin.
• Combine sour cream, butter and egg. Add bran flakes, let stand till softened.
• Add combined dry ingredients, mixing till just moistened.
• Fold in apples.
• (As with most muffin recipes, you could fold in 1/2 cup chopped nuts here as well).
• Spoon into greased muffin cups, filling cups 3/4 full.
• Bake at 375 25 minutes.