These aren’t the fluffy, super sweet muffins one eats as an excuse to have dessert for breakfast. Rather, they are a genuinely wholesome, filling, and refreshing food to start the day. Filled with luscious seasonal apples, I find them a wonderful antidote to all the rich and sugary foods around us.
Makes 12 muffins
2 cups whole wheat pastry flour
1 cup whole wheat flour
1 1/2 teaspoons ground cinnamon, plus more for sprinkling
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon sea salt
3 tablespoons corn oil (or canola or safflower), plus more for greasing pan
1 3/4 cups unsweetened apple juice
1 1/2 teaspoons finely grated fresh ginger
3 apples, diced
1. Preheat oven to 350°F. Grease a 12-cup muffin pan and set aside.
2. In a large bowl, combine the flours, spices, and salt. Add oil and mix well. Add juice and ginger and stir until combined. Fold in the apples.
3. Heat muffin pan in oven until warm. Remove pan from oven and divide batter evenly among the muffin cups. Sprinkle tops with cinnamon.
4. Bake until golden brown, about 25 to 30 minutes.
Recipe and Photo credit: thekitchn.com