There are many things I love about living in Brooklyn. Winter weather, however, is nowhere on that list. So, when the temperature drops and does wacky things like snow, hail and rain all in the same day I want to stay inside and stay cozy. And what do I want to do when stuck inside on a wintery day? Bake muffins with Eliana, my teeny tiny foodie, of course!
Our muffin recipe is below with one tiny variation. As I was pulling out all the ingredients I realized we had barely any honey. Whoops! So, I substituted the honey with equal parts maple syrup. A tad sweeter than the original recipe but still super tasty.
Here’s a link to the post where we originally shared our recipe in case you’re curious. That post has some good “travel food” tips, too.
- Whole Wheat Apple Muffins
- Adapted from Weelicious
- Dry ingredients:
- -1½ cups whole wheat flour
- -½ cup rolled oats
- -2 teaspoons baking powder
- -½ teaspoon baking soda
- -½ teaspoon salt
- -1 tablespoon wheat germ
- -1½ teaspoon cinnamon
- -½ teaspoon ground ginger
- Wet ingredients:
- -3 tablespoons vegetable oil (I like to use safflower oil)
- -⅓ cup honey (Yesterday I used ⅓ cup maple syrup instead)
- -1 egg, lightly beaten
- -½ cup milk
- -3 small or 2 large apples, peeled and grated (I use fuji, gala or crispin/mutsu apples)
- -Leftover juice from grating the apples
Preheat the oven to 350°. Combine all of the dry ingredients in a small bowl. Whisk the wet ingredients together in a large bowl. Slowly stir the dry ingredients into the wet ingredients. Stir only until it is all combined- don’t over stir. Grease a muffin tin or use muffin cup liners. Fill each cup around ¾ of the way full and bake for 30 minutes or until a toothpick comes out dry.
- -Add ⅛-¼ cup finely chopped walnuts to the dry ingredients
- -Make an Apple Muffin Cake by pouring mixture into a greased 8×8-inch pan
- -Double the recipe and share with a friend!
And our finished product?