So these muffins were not what I was expecting.
But in the case of this recipe, not what I was expecting actually worked out really well.
Just to set realistic expectations….
What these drop muffins are:
- High fiber
- Low sugar
- Packable and snackable
What these drop muffins are NOT:
- Super beautiful
- Super sweet
When I first pulled these puppies out of the oven I thought to myself “oh well, these were a flop, I’ll use them as snacks and try again.”
Which is exactly what I did with them. But upon tasting them I realized you definitely can’t judge a book by its cover. They’re more a biscuit than a muffin but turns out that’s not such a bad thing – and I actually enjoy getting the sweetness mostly from the apples rather than added sugar.
Hearty, delicious and the perfect amount of sweetness, I definitely plan on making these again!
{apple pie spiced whole grain drop muffins}
makes: 12 muffins
ingredients:
- 1 3/4 cup whole wheat flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- Pinch of salt
- 3 eggs, slightly beaten
- 1/4 cup milk (I used soymilk)
- 1 teaspoon vanilla
- 5 tablespoons butter, softened
- 2 cups diced apples (I left the skin on, but you could peel it if you prefer)
- 1/2 teaspoon apple pie spice
- Optional: 1/4 cup chopped walnuts
directions:
- Preheat oven to 400 degrees F.
- Line a muffin pan with paper liners or spray with cooking spray.
- Combine flour through salt in a bowl and set aside.
- Combine eggs, milk, vanilla and butter in another bowl.
- Slowly add liquid to dry ingredients stirring until just combined so as not to create tough muffins.
- In another bowl, combine apples and apple pie spice mixing until all the apples are coated. Then, gently fold the spiced apples into the batter (and the walnuts if you’re choosing to use them).
- Fill the cups to the top with the batter and bake for 20-25 minutes.
- Cool on a wire rack.
They look delicious to me!! I’m the kind of girl who prefers to allow the fruit to sweeten the bread or muffin themselves when possible , so these are probably right up my alley!
Agreed! It’s so refreshing to have the sweetness mainly just from the apples themselves, it allows you to really taste the fruit! And the apple pie spice only enhances it more.
Oh, I LOVE this recipe. I prefer a less sweet ‘biscuit’ anyway–that was music to my ears (eyes?) I have a weird thing about using my fresh farm eggs for baking as opposed to eating them on their own, but as soon as I get my hand on some others I will have to give these a whirl!
Haha – I can appreciate that! If you give the recipe a whirl, let me know what you think 🙂
I still think they look lovely! And I’m sure they taste amazing 🙂
Aw, thanks Liz 🙂
I prefer my muffins (and other baked goods) on the not so sweet side so these sound great! And a perfect use for all of the apples we got at the orchard last weekend 🙂
Totally! I’ve been searching for some good (new) apple recipes since we did our orchard trip and despite eating one 2x a day I still have a ton to get through!
I think these are quite beautiful! I am so glad that you shared this with us because these do look like a great snack or little something sweet for after dinner. I would definitely top these guys with peanut butter!
That’s EXACTLY how I eat them as an afternoon snack! Slathered with peanut butter…SO good!
These muffins look so good! I haven’t stopped thinking about making them since I saw your post earlier this morning. Do the muffins crumble well over yogurt? That is my favorite way to enjoy a muffin in the morning, and I was not sure what the consistency of the muffins were like from the photographs!
They crumble fairly well – maybe not QUITE as well as a sweeter muffin, but I still thought they did pretty good! The key is not to over-mix so that you don’t end up with a tough muffin 🙂
these look delicious.. and so festive for the season! thanks for sharing!
You’re so welcome! 🙂
I love hearty baked goods like this…they always hold me over and are so satisfying! Happy weekend, lady!
Thank you friend – to you as well!