Wednesday, November 30, 2011


1 large egg
2/3 cup no-sugar-added apple juice
1/2 cup canola oil
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
1 tbsp baking powder
1/4 tsp salt
2/3 cups chopped walnuts
1 apple, peeled and chopped
1 tbsp granulated sugar for topping
1/2 tsp ground cinnamon for topping

Preheat oven to 400 degrees.

In a large mixing bowl, beat the egg with the apple juice, oil, and vanilla extract. 

In a medium bowl combine the two flours, both sugars, baking powder and salt; stir into the egg mixture just until the flour mixture is moistened (lumpy batter is okay!)  Stir in the walnuts and apple.

Spray 12 muffin cups with nonstick cooking spray; evenly divide the batter into the cups.

In a cup, combine the topping sugar and cinnamon; sprinkle tops of the muffins with the cinnamon-sugar.

Bake at 400 degrees for about 20 minutes or until browned and a wooden toothpick inserted in center comes out clean.

Remove from the oven and immediately remove from pans to wire racks to cool completely.

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