I need to think of shorter names for my creations.
(Joking!) (I think!)
We had a lot of apples the week I was home after returning from Nigeria, and I wanted to do something with them. I combined the Fannie Farmer muffin recipe and Joy the Baker’s apple crispiness (I’m getting all food bloggy as of late…but really just Joythebakery) and voilà! Apple crisp muffins – with only whole wheat flour, because healthy lifestyles are the best lifestyles. Also, I have to make up for the diet that is Nigeria: meat n’ starch. So here! Replace the healthy with white, if you must.
Incredibly Whole Wheat Apple Crisp Muffins
Inconveniently makes 15 muffins…sorry
Apple filling
2 large apples, chopped into large pieces
1 tablespoon sugar
1 dash ground cinnamon
Topping
1/4 cup flour
1/4 cup packed brown sugar
1 dash ground cinnamon
2 tablespoons butter, softened
1 handful crushed walnuts
2 tablespoons rolled oats
Muffin
2 cups whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 egg, slightly beaten
1 cup milk
1/4 cup olive oil
Preheat oven to 375 degrees F and grease 2 muffin pans
Cut the apples and place in a small bowl. Ad the sugar and cinnamon to coat all pieces. Set aside
Mix the dry topping ingredients together in a second small bowl. Add the butter and work into dry ingredients with hands until evenly distributed. Set aside
Place the flour, baking powder, salt, and sugar in a large bowl. Add the egg, milk and oil, only enough to dampen batter, not making it smooth. Incorporate apples to batter.
Spoon batter into muffin pans, filling each cup two-thirds of the way. Top each muffin with brown sugar mixture, then place in oven to bake for 20 minutes.
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| Hearty |
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| Cookie cameo |
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| The world needs less hunger and more scrapers |
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| I could totally make a living off of this right |
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| Super healthy AND super tasty! |
