Apple Cinnamon Muffins

This recipe is adapted from Biscuits, Breads & Cookies by Lynn Bedford Hall.

Difficulty

Intermediate

Yield

Makes 12 to 14 muffins

Ingredients

1 cup flour1 cup whole wheat flour1 ^1/2 teaspoons cinnamon1/2 lemon, juiced1 tablespoon baking powder1/4 teaspoon salt1 egg3 tablespoons oil1/2 cup water1/2 cup milk2 medium crisp apples3 tablespoons brown sugar3 tablespoons white sugar or honey

Equipment

Bowls, various sizesCutting boardMeasuring cupsMeasuring spoonsMuffin tinWhiskPeelerGrater

Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Preheat oven to 400F. Carefully peel the apple. On the large side of a box grater, coarsely grate the apple. Add the apple to a bowl, and juice the lemon over it, careful not to lose any seeds!

Whisk together the flour, whole wheat flour, cinnamon, salt and baking powder.

In a separate bowl, whisk together the egg, oil, water, milk, brown sugar, and white sugar (or honey).

Make a well in the center of the dry ingredients and add the wet ingredients. Add the grated apple. Gently A technique used to gently mix two ingredients together to create a light fluffy consistency. Start by scooping around the outside of the bowl and cutting through the centre. Turn the bowl and repeat the process.fold the mixture together until just combined, being careful not to overmix.

Divide the mixture in the muffin tray, filling each cup about ¾ full. Bake for 18 – 20 minutes until cooked through.