I’ve had a cupcakes and muffins book for quite some time that I had only used once until yesterday. I originally bought the book because it was pink. The colour of a book is just as good of an excuse when you want it! I was in college and thought I would be fabulous at baking. Sadly, I discovered that I am quite average when it comes to baking. As long as I enjoy my own baking and nothing goes to waste; life is great!
I was making cranberry lemon muffins from a box when I noticed a few apples that were less than desirable looking in the refrigerator on back of the shelf. They were still good enough to eat but I knew I wouldn’t eat them so I went looking for an apple muffin recipe of some kind. I found the Apple Dumpling Muffins recipe but decided to change some of the ingredients such as all-purposed flour for whole wheat flour and corn syrup for maple syrup.
- 3 small McIntosh apples
- 3 cups of whole wheat pastry flour
- 4 teaspoon baking powder
- 1/2 teaspoon ground cloves
- 1 1/2 teaspoon ground cinnamon
- 3/4 brown sugar
- 1/3 cup melted butter
- 3 eggs, lightly beaten
- 1 1/2 cup of milk
- 1/4 cup of maple syrup
- 1/2 flax seeds
- Vanilla icing
- Heavy or whipped cream
- Corn Syrup
- Icing sugar
- Fruit jams
- Fresh fruits
- Peel apples and cut into small chunks.
- In a small bowl, mix the apple chunks with 1/4 cup of brown sugar and 1/2 teaspoon of cinnamon. Put it on the side.
- In a large bowl, combine flour, baking powder, ground cloves, 1 teaspoon of cinnamon and 1/4 cup of brown sugar.
- Make a well in the centre of the dry ingredients and put the bowl aside.
- Melt the butter in a medium bowl.
- Add the lightly beaten eggs.
- Beat butter, eggs and milk together.
- Add the wet ingredients to the dry ingredients.
- Grease a cupcake pan and half-fill each cup with batter.
- Add a teaspoon of the apple/brown sugar mixture and cover with the batter.
- Add half a teaspoon of the apple/brown sugar mix on top of the muffins.
- Sprinkle flax seeds and the rest of your brown sugar on top.
- Bake 15-20 minutes at 350°F
- Serve warm with maple or corn syrup and heavy or whipped cream.