Yes, We Cook!

I don’t know why I’ve held off on this recipe.  I’ve had pretty good success with a few other muffins I’ve made for breakfast-on-the-go and one or two “fails”.  This is one of the ones I like the most!  And if you’re into supplementation and good-for-you ingredients the flaxseed will probably be appealing to you.  Moist, not overly sweet, and just the right size (don’t be fooled by mega muffins!) here you are. . .

Ingredients:

1 c flour

1 c whole wheat flour

1/3 c packed brown sugar

2.5 tsp baking powder

1 tsp apple pie spice

1/4 tsp salt

2 eggs

1 c buttermilk

2 tbsp canola oil

3/4 c shredded/peel apple (1 medium)

2 tbsp finely chopped pecans

1 tbsp flaxseed

1 tbsp packed brown sugar

1 tbsp butter

1. Preheat oven to 375 and prep your muffin pan (12 ct).  In a large bowl, stir together flours, 1/3 c br sugar, baking powder, apple pie spice, and salt.  Set aside.

2. In medium bowl lightly beat eggs and stir in buttermilk and oil.  Add this mixture to flour mixture and stir until moistened (batter should be lumpy).  Fold in shredded apple and spoon all of this into muffin cups (fill about 3/4 full).

3. In a small bowl combine pecans, flaxseed and 1 tbsp br sugar.  Cut in butter until mixture resembles coarse crumbs.  Spoon this mixture over top of muffin batter.

4.  Bake for 18-20 min and cool in muffin cups on wire rack for 5 minutes.  Makes 12 servings. Enjoy!

You'd be proud of your muffins too

Nutritional Information:

Calories: 163

Total Fat: 6 g

Cholesterol: 39 mg

Protein: 4 g

Carbohydrate: 25 g

Fiber: 2 g

Sodium: 167 mg

Related posts:

1. (New and Improved) Apple Muffins
2. Cranberry-Pecan Muffins
3. Pear-Almond Muffins with Ginger-Cream Spread
4. Blueberry Muffins
5. King Size Corn Muffins