Walnut Apple Muffins
- Prenatal pick
- Kid-friendly
- Lactose free
- Vegetarian
These nut-packed, apple-flavoured muffins are about as healthy as they can be without tasting earnest.
Ingredients
- 2 cups (500 mL) walnut halves
- 1-3/4 cups (425) whole wheat flour
- 2/3 cups (150 mL) all-purpose flour
- 2-1/2 tsp (12 mL) baking powder
- 3/4 tsp (4 mL) salt
- 2 eggs
- 1 cup (250 mL) natural applesauce (without any added sweetening)
- 1/2 cup (125 mL) apple cider or juice, or water
- 1/2 cup (125 mL) liquid honey
- 3 tbsp (45 mL) walnut oil, vegetable oil or butter, melted
- 1 cup (250 mL) chopped dried apples
Preparation
In food processor, pulse 3/4 cup/175 mL of the walnuts until finely ground; place in large bowl. Chop remaining walnuts; set aside.
Whisk together ground walnuts, whole wheat and all-purpose flours, baking powder and salt.
In separate bowl, whisk together eggs, applesauce, cider, honey and oil; pour over flour mixture. Sprinkle with chopped walnuts and apples; stir together until combined. Scoop into 12 greased or paper-lined muffin cups.
Bake in centre of 375°F/190°C oven until tops are crisp and cake tester inserted in centre comes out with dry crumbs, 25 to 28 minutes.
Makes 12 muffins.
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