4 January 2014

Wholewheat Apple Cinnamon Muffins


Eve 05/01/14

Healthy and tasty! Wholewheat cinnamon spice muffins with a double dose of apple; fresh cubes and purée. 

Who says healthy isn't tasty? Think again as these puppies are amazing! Perfect for the resolution keepers.


That's right, these muffins contain no butter or oil and a smidgen of sugar. Also, that sugar is unrefined. The flour is mostly wholewheat and a little bit of white flour. 
Finally, no egg yolk, just whites...

But they actually taste great!

Wow, 2014...

I can't believe it, 2013 seemed to go so fast! Well, now a new year has started, lots of resolutions have too! This years resolution? Spend more time with loved ones as well as keeping this blog up to date. 
I think 2014 is going to be a great year, especially because of the winter Olympics in Russia, I can't wait to watch the Giant Slalom!



These muffins have got everything you want in a muffins, especially around the new year. Apple and cinnamon is one of my favourite flavour combos and a very popular flavour from muffins to pies. I wanted to create a tasty apple muffins without all of the richer ingredients like butter or oil. Since the resolutions have kicked off, this is the perfect time experiment with healthier bakes. 

I was challenging myself to come up with a fat free version of a classic as well as being wholewheat and flavoursome, not bland and dry like I am sure how some people imagine what "healthy" taste like! 

Muffins from chains and supermarkets often contain many preservatives which you really don't want to be eating so making baked good and especially muffins at home is better for you; you know what is going into them and what is going into you.



These muffins are uber easy to make and contain ingredients probably already in your cupboards.
 Got flour? Sure you do! 
Sugar by any chance? Of course!
Eggs in the box? Yep!
Butter on the counter top? Yeah you do but.... You don't need it!

These wholewheat babies are completely guilt free, only containing the tiny amount of fat from the buttermilk. If you don't have buttermilk in your fridge, just make some. Measure out 155ml of any dairy milk (I used semi skimmed/ 2%) and either add fresh lemon juice or white vinegar until the liquid reaches 165ml. 



The reason you use buttermilk instead of plain milk is that the acidity reacts with the baking soda, giving the muffins more lift and rise! Also, these muffins are great for breakfast!



Wholewheat Apple Cinnamon Muffins
Posted by Eve
Makes 9
Ingredients

  • 100g Wholewheat flour
  • 65g Self raising flour
  • 70g Soft light brown sugar
  • 1/2 tsp. Baking powder
  • 1/4 tsp. Baking soda
  • 3/4 tsp. Cinnamon or 1 tsp. pumpkin pie spice
  • 100g Apple (I used Pink Lady) peeled and cut into 5mm cubes. 
  • 40g Apple purée or sauce
  • 2 Egg whites
  • 165ml Buttermilk 

Method

  1. Preheat the oven to 190c/ 170c/ gas mark 5 and line a muffin tin with 9 paper liners. 
  2. Sieve all of the dry ingredients into a bowl. Pat the apple cubes dry with kitchen paper and add to the dry mix. Stir well with a spoon until the apple is completely covered in the flour. 
  3. Put all of the wet ingredients into a bowl and whisk very well until loosen and combined. 
  4. Pour the wet into the dry mix and stir with a wooden spoon until just mixed. Even if there are lumps, it is ok! 
  5. Using an ice cream scoop, scoop the mix into the paper cases. 
  6. Bake for 25 minutes until a skewer inserted comes out clean. 
  7. Remove from the oven and leave to cool in the tin completely or eat warm.


Enjoy! 

Keep the muffins, once cool, in an air-tight container. Eat within 4 days of baking.




Like fruit?
Why not try...









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