After combining other apple muffin recipes and making modifications based on my and other reader’s suggestions, I decided it was time to write this down as it’s own recipe. This is a simple, delicious recipe that makes good use of our home-grown apples.
Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
Combine grated and chopped apples with white and brown sugars in a small bowl; stir and set aside to sweat for 5 minutes.
Combine all-purpose and wheat flours, cinnamon, baking powder, baking soda, and salt in a second bowl.
Stir eggs, melted butter, olive oil, applesauce, and vanilla together in a large bowl. Add apple mixture and mix until well combined. Add flour mixture and stir until completely mixed; batter will be thick like cookie dough. Divide batter evenly among prepared muffin cups.
Bake in the preheated oven until tops spring back when lightly pressed, about 19 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Per Serving: 231 calories; protein 3.4g; carbohydrates 33.6g; fat 9.5g; cholesterol 41.2mg; sodium 194mg.
The quality of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which not always getting bigger as well as clear bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.