Whole Wheat Apple Muffin Recipe

Dena deemed this week for baking as we received whole wheat flour from Colorado.  As many of you know, I love to bake and usually use whole wheat flour.  This week we received Mountain Mama Flour from Gosar Ranch north of the Rio Grande near Monte Vista, Colorado.  It was one of the first farms in Colorado to be registered as organic in 1972.

Here is a recipe that was originally from the King Arthur Flour Baking Book.  I use the unbleached white flours from them to blend with whole wheat to have a fluffier tasting muffin.  This recipe also uses apples, which I still have in my crisper.  You could also shred carrots in the muffins instead of apples.

Enjoy,

Amy Hetager, CSA Blogger

Whole Wheat Apple Muffins

From the Smitten Kitchen Blog

1 cup (4 ounces) whole wheat flour
1 cup (4 1/4 ounces) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup dark brown sugar, packed, divided
1 large egg, lightly beaten
1 cup (8 ounces) buttermilk or yogurt
2 large apples, peeled, cored, and coarsely chopped

Click here for the recipe

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2 Comments

Filed under Recipe

2 responses to “Whole Wheat Apple Muffin Recipe

  1. alice lee

    I tried this recipe with carrots and golden raisins instead of apples. Wanted something sweet all day.

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