Monday, September 24, 2007
Apple Lavender Muffins
Rose from 64 Sq Ft kitchen made Apple Rosemary Muffins that I had to try. I didn't have all of the ingredients for her muffins (such as Rosemary) so I came as close as I could. My changes are in Red
- 1 cup white wheat flour
- 1 cup whole wheat flour
- ¼ cup oat bran or wheat bran
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- 2/3 cup firmly packed brown sugar
- 2 large eggs
- 1 ½ cups plain yogurt or buttermilk
- 1 tsp vanilla
- ¼ cup unsalted butter, melted
- 1 ¼ cups grated, peeled and grated apple (about 1 large)-see notes
- 1 tsp lavender leaves, chopped
- ½ cup Dried Cranberries
- 1 small apple, silvered
- 2 tbsp granulated sugar mixed with 1 tsp ground cinnamon
Preheat oven to 400F
In a large bowl, stir together the flours, bran, baking powder, baking soda, slat, cinnamon, and brown sugar. Set aside.
Beat the eggs on low speed until blended, and then beat in the yogurt, vanilla and butter. Add the dry ingredients and mix on low speed just until half moistened. Add the apple, cranberries, and lavender and stir just until evenly distributed. Do not over mix.
Spoon the batter into buttered muffins cups. Put a thin slice of apple on each muffin and sprinkle the cinnamon sugar evenly over the top. Bake for 15-18 minutes.
Let the muffins cool in the pan on a wire rack for 2 minutes, and then turn out onto the rack. Store in an airtight container at room temperature for up to 2 days or freeze for up to a month.
Notes: The muffin was a little too wet. My apples were very juicy so I think that if I squeeze the juice out or alot for it by using less yogurt. The flavor was very nice not too sweet with a lot of apple flavor. Very Nice!