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  • Apple Pie Muffins

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    3 posts, 3 voices, 946 views, started Oct 3, 2011

    Posted on Monday, October 3, 2011 by Denise Richardson

    • Diamond

      Whole wheat flour is not always the solution if you're trying to make baked goods better for you. Another option is to add grains and/or nuts to white flour. In these muffins some of the flour is replaced by finely ground almonds and oats. Once the muffins have cooled, arrange them on a baking sheet and place them in the freezer until frozen solid. Then store in a zip-seal freezer bag. If you're serving a crowd, rewarm them in a very low oven. If you're just grabbing one for breakfast or a snack, reheat gently in a toaster oven.  


      1 tablespoon lemon juice

       1/2 cup milk

       1/4 cup slivered almonds

       1/4 cup quick-cooking oats or old-fashioned rolled oats

       1 1/4 cup all-purpose flour

       1 teaspoon baking powder

       1 teaspoon baking soda

       1 teaspoon grated lemon zest

       3/4 teaspoon salt

       1large tart, crisp apple

       1 teaspoon plus 1/4 cup extra-light olive oil

       1large egg

       1/2 cup packed brownsugar

       1 1/2 teaspoons granulated sugar


      Place the lemon juice in a small cup. Add the milk and set aside to curdle.

      In a mini food processor, process the almonds and oats to a fine meal. Transfer to a large bowl. Whisk in the flour, baking powder, baking soda, lemon zest, cinnamon, and salt.

      Peel, quarter, and core the apple. Cut one of the quarters lengthwise into 4 wedges. Cut 2 of the wedges into 12 chunks of apple and toss in a small bowl with 1 teaspoon of the oil. Set aside. Finely dice all the remaining apple pieces.

      In a small bowl, beat together the egg, soured milk, brown sugar, and remaining 1/4 cup oil. Make a well in the flour mixture and pour in the liquid ingredients. Stir until the batter is just combined. Gently fold in the apples.

      Spoon the batter (about 1/4 cup) into the muffin cups. Place one of the reserved apple pieces on the top of each muffin and sprinkle the apple with a scant 1/8 teaspoon granulated sugar. Bake for 20 to 25 minutes or until the tops are browned and a toothpick inserted in the center of a muffin comes out clean.

      Serves: 12

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