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Monday, April 11, 2011


Apple pecan muffins are not only apprized for their flavor but also for their rustic appearance.

Ingredients(yields 12 muffins):
All purpose flour - 1.5 cups
Whole wheat flour - 1/2 cup
Baking powder - 1 tbsp
Cinnamon - 1 tsp
Salt - 1/2 tsp
Flaxmeal(ground flaxseed) - 2 tbsp
Water - 6 tbsp
Unsweetened apple sauce -1/2 cup
Oil(canola/vegetable) - 1/3 cup(80 ml)
Granulated sugar -1/2 cup
Vanilla extract - 1 tsp
Apples(peeled and chopped) - 1 1/2 cup
Pecans(chopped) - 1/2 cup to 1 cup

Preheat the oven to 350 deg F. Lightly grease the muffin pan.
In a med sized bowl, sift and add all purpose flour,wheat flour,baking powder,cinnamon and salt. Combine well so that all the ingredients are evenly incoporated.
Whip the flaxmeal with water in a bowl until a thick and creamy consistency is reached.
In a larger bowl, add applesauce,oil,sugar,vanilla extract and flax mixture. Combine and beat with a hand mixer until creamy smooth.
Add the flour mixture slowly. Stir until the dry and wet ingredients are well blended. Donot over mix.
Fold in apples and pecans.The batter will be thick when compared to other muffin batter. If it is too stiff, then add 1-2 tbsp of water.
Fill the greased muffin pan with the batter upto 3/4th full.
Bake for 20 mins,until the toothpick inserted in center comes out clean.
Cool on wire rack for 5-10 mins.
Stays good for 2-3 days in room temp and even longer in freezer.

This is my entry to Divya's Show Me Your Muffin event.

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