November 15, 2010

What to do with those old apples you told yourself you were going to eat but never did...

Make some muffins. The alternate title of this post could have been "Saturday Morning Baking", but I thought I'd just be more honest with you. My refrigerator and fruit bowl are where produce go to die a slow, painful death. I have the best intentions, but somehow, three weeks pass by and I still haven't cooked that sweet potato. Or steamed that broccoli. Or I've eaten a donut instead of an apple. It happens. A lot.

But Saturday I woke up, walked into the kitchen, made some coffee...(and yes, this is how we live it up in Alabama. Livin' on the wild side, baby.)

and stared at the sad, bruised apples in my fruit bowl. I couldn't let them meet the same fate as the potato that was, well, growing another potato out of itself. (Go ahead and thank me that I don't have a picture to show you for that one. It was scary and weird.) So I diced up the apples to a small dice...

I measured out milled flax seed, whole wheat flour, and white flour, as well as salt, sugar, and baking powder and mixed all the dry ingredients together...

Then I mixed together one egg, milk, and oil and added that to the dry ingredients...

and mixed until just combined. Then you mix in your diced up apples (and nuts if you like that sort of thing.)

Then spray your muffin tins and fill them about 2/3 full. This recipe makes about 15 muffins.

Pop them in the oven for about 18-20 minutes. At around 12 minutes, I sprinkled some brown sugar on top for a little crunch. You don't want to add this too early because your sugar might burn. Also, please notice my polished fingernails.

Bake for a few more minutes and then let cool. These were healthy, delish and super easy. Try them soon!

Whole wheat flaxseed apple muffins:

3/4 cup milled flaxseed
3/4 cup whole wheat flour
3/4 cup white flour
2 1/2 tsp baking powder
1 tsp salt
1/2 cup sugar
1 egg, beaten
1 1/2 cups diced apples (about 3 small apples)
3 Tbsp vegetable oil
1/2 cup milk
1/2 cup chopped nuts (optional) (that's what she said)

Blend dry ingredients together in a bowl. In a separate bowl, combine egg, vegetable oil and milk. Add wet ingredients to dry ingredients and stir until just blended. Fold in apples and nuts. Batter will be thick. Fill well-greased muffin cups 2/3 full. Bake at 400 degrees for 18-20 minutes or until top springs back when touched.

And look, I even have nutritional data!
1 muffin = 175 calories, 2 g dietary fiber, 23 g carbohydrates, 4 g protein, 9 g fat (less than 1 g saturated fat). These would make a great breakfast!

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