There are high fiber, moist, light, tasty, quick, and simple to make–great when you’re on the go in the morning. All the makings of a fantastic breakfast muffin.
Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups with cooking spray.
Mix whole wheat flour, baking powder, cinnamon, and salt together in a separate bowl.
Mix apples, nonfat milk, vegetable oil, maple syrup, and brown sugar in another bowl. Gently fold in egg. Pour into flour mixture. Stir until batter is lumpy and just moistened.
Spoon batter into the prepared muffin cups, filling each 2/3 full.
Bake in the preheated oven until a toothpick inserted into the middle comes out clean, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Per Serving: 154 calories; protein 3.8g; carbohydrates 24.5g; fat 5.4g; cholesterol 15.8mg; sodium 195.6mg.
The quality of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as white bread.
To made this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make 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 work it yesterday , then finish it off the next day.