Although I've been baking like mad these past few months, I've been bad about posting my baking adventures up. Good news is I just bought a brand-new cookie cookbook, by a very famous author (hint, initials are M.S.), so I have no doubt that the frequency of my posts will incease because those cookies look damn good! For now, I leave you a fabulous muffin recipe that I came up with by mixing some of my own healthy preferences (such as flax) with a basic recipe I found on the internet.
The muffins came out perfectly, and between just hubby and I, those 12 muffins did not last 24 hours. The health benefits from the flax (um, is there such thing as too much fibre? I don't know, actually, I'm not a dietician), the moistness from the apples and the cinnamon-sugar coating make these muffins irristable!
- 1 cup all-purpose flour
- 1 cup ground flax seed
- ½ cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground clove
- ½ teaspoon salt
- 1 cup plain yogurt 1 large egg, beaten
- ¼ cup butter, melted
- 2 teaspoons lemon peel, grated
- 3 apples, finely diced
- ¼ cup granulated sugar 2 teaspoons ground cinnamon
In a large bowl, combine flour, 1/2 cup sugar, baking powder, baking soda, 1/2 teaspoon cinnamon, nutmeg, 1/4 teaspsoon clove and salt. Set aside.
In a small bowl, stir yogurt until creamy, then add beaten egg. Add melted butter and grated lemon peel. Pour into the flour mixture and stir quickly until just mixed. Gently fold in 3 peeled, diced baking apples and spoon into a greased muffin tins about two-thirds full.
Topping: Combine 1/4 cup sugar with 2 teaspoon cinnamon and sprinkle over the unbaked muffins.
Bake in a 375°F (190°C) oven for 20 to 25 minutes, or until golden brown. Cool on a wire rack.
Enjoy with coffee or juice.
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