Monday, October 13, 2014

Whole Wheat Apple Oat Muffins

I was so excited about our Bob's Red Mill Flour Challenge! I love to bake, so this challenge was right up my alley! I immediately knew that I wanted to use the whole wheat flour in an adapted version of an apple muffin recipe I've made many times, and I was really happy with the results.

I have other products from Bob's Red Mill (I use their flaxseed meal ALL the time), but I had never tried their flours. In this recipe, I used Bob's whole wheat flour and I loved it. I don't buy wheat flour very often, but right away I noticed that the Bob's Red Mill flour is of a much higher quality than what I usually buy at the market.

These muffins make a great breakfast treat, and they're also perfect for a quick afternoon snack. 

Whole Wheat Apple Oat Muffins
by Susan

1 1/4 cups Bob's Red Mill Organic Whole Wheat Flour
1 cup rolled oats
1/2 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup milk
2 eggs
3 Tablespoons canola oil
1/2 teaspoon vanilla
1 apple, peeled and finely diced
Oat topping (recipe below)

Preheat oven to 400°F. Spray a muffin tin with non-stick cooking spray, or line with muffin papers. Set aside.

In a large mixing bowl, combine whole wheat flour, rolled oats, brown sugar, baking powder, baking soda, cinnamon and salt. Set aside. In another mixing bowl, whisk together milk, eggs, canola oil and vanilla. Add in diced apple. Stir wet ingredients into dry ingredients and combine until just moistened. Divide batter among the muffin cups. Set aside and make the topping.

1/2 cup rolled oats
2 Tablespoons brown sugar, packed
1/2 heaping teaspoon cinnamon
2 Tablespoons melted butter

Combine all topping ingredients and divide evenly between the tops of the unbaked muffins.

Bake muffins at 400°F for 20 minutes (start checking at 15 minutes), or until a toothpick or cake tester comes out clean. Cool for a few minutes and then transfer muffins to a cooling rack. Enjoy!

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