Madey Edlin

whole-wheat honey apple muffins

In Apple, Bread, Breakfast, Health, Honey, Whole-Wheat on February 10, 2010 at 2:10 am

A big thank you to Garvey Artistic Works for the amazing new header! It looks so great!

I learned a lesson about not posting a Mark Bittman recipe as soon as I try them. Other more famous bloggers jump on his recipes and show them off before I can. So ha! I got it done before anybody else (I think).
Healthy and tasty, made with 100% whole wheat flour, no refined sugars, all natural, even organic if you want. The trick? Using whole wheat pastry flour, and mixing as little as possible, as not to over activate the gluten in the flour and toughen the dough. The result? An amazingly light tender muffin that nobody thinks of as whole-wheat.
Inspired by Mark Bittman’s, Whole Wheat Muffins

[Makes 12 muffins]

-2 cups whole wheat pastry flour
-2 teaspoons baking powder
-1/2 teaspoon baking soda
-1 teaspoon cinnamon
-Dash nutmeg (optional)
-1/2 teaspoon salt
-3/4 cup honey
-1 cup grated, and peeled apple
-1/2 cup (plain) yogurt
-1/2 cup butter, melted

Preheat the oven to 375, grease (or line with muffin liners) a 12 muffin, muffin tin.
Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a large bowl. Mix the honey, apple, yogurt, and butter together in a small bowl. Add the wet mixture to the dry, and mix as little as possible. Fill the greased muffin tin, bake for 20-25 minutes.

(Original Recipe Mark Bittman)
(Photography by M.E. Photography

  1. Oh my gosh!! Those were soooo good!

  2. Those look really good! What exactly is whole wheat pastry flour?

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