I remember last year my parents drove from their home in Clarksville, VA to a pick-your-own apple orchard near Charlottesville, VA, a round trip of about 230 miles. When my brother heard about this, his reaction was “You drove HOW far? For APPLES?” It’s hard to believe sometimes we fell from the same tree.
These muffins make a great fall morning breakfast and they freeze really well too. Eat one with some protein like cottage cheese sprinkled with cinnamon for a great start to your day.
Adapted from Ellie Krieger
2 Tbsp plus ¾ cup light brown sugar
¼ cup chopped pecans
½ tsp ground cinnamon
1 cup all-purpose flour
1 cup whole grain pastry flour
1 tsp baking soda
½ tsp salt
¼ cup canola oil
2 large eggs
1 cup unsweetened applesauce (I like Mott’s Natural)
1 tsp vanilla extract
¾ cup lowfat buttermilk
1 Gala apple, peeled, cored and cut into ½-inch chunks
Preheat oven to 400°F. Coat a 12-cup muffin tin with cooking spray.
In a small bowl, mix together 2 Tbsp of the brown sugar, the pecans and the cinnamon. Set aside.
In a medium bowl, whisk together the all-purpose and whole grain pastry flours, baking soda and salt.
In a large bowl, mix remaining ¾ cup brown sugar with oil until well combined. Add the eggs, one at a time, mixing well after each addition. Add applesauce and vanilla.
Add flour mixture to applesauce mixture alternately with buttermilk. (Add half of flour, half of buttermilk, remaining flour, remaining buttermilk.) Mix just until combined; don’t overmix or muffins will be tough. Gently stir in apple chunks.
Scoop batter into prepared muffin pan. Sprinkle with pecan mixture. Tap pan on counter to remove air bubbles. Bake for 20 minutes or until wooden toothpick inserted in center of a muffin comes out clean.
Let cool on wire rack for 15 minutes. Run a knife around the muffins to loosen, then remove from pan. Cool on rack.
Makes 12 muffins
Per muffin: 228 calories, 8g fat (1g sat), 36mg cholesterol, 232mg sodium, 37g carb, 2g fiber, 20g sugar, 4g protein