Sunday, June 16, 2013

Whole Wheat Protein Packed Apple Spiced Muffins

It's father's day weekend and the hubby/daddy- to-be suggested I make his favorite spice muffins to use up our old apples (instead of the apricot studded morning cake I wanted to make, to use up our old apricots).
 I have made several versions of these muffins in past years, and for once I really tried to standardize my recipe. There are a few things I know I want in a muffin- whole wheat and protein powder to make for a more balanced muffin; more fiber, b vitamins and protein to keep us full!. All Chris asks for is a moist and spicy muffin.
 It makes a large batch, so make sure to freeze half of them (unless you plan on eating 18 muffins with the next few days) once they cool so that they are fresh and ready to warm on a rainy day. I like to keep a few at room temperature for a couple days and also refrigerate a few for the rest of the week. I think baked goods are best at room temperature, but since they have no added preservatives, they get moldy pretty quickly, especially in the hot summer months.
These muffins will be great once Wyatt comes; a quick and easy breakfast or snack that will be ready with just a 15-30 second microwave thaw. My mom is coming to stay with us in August to help take care of our little man, and she will totally love these with her coffee in the morning (and at night!).
Here is our favorite apple spiced muffin recipe!

Apple Spiced Muffins with Walnuts makes 18 muffins

 Dry ingredients:2 cups whole wheat pastry flour
1 cup vanilla protein powder
1 Tbsp. baking powder
1 tsp. salt
1 Tbsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1 cup sugar or sucanat ( or half sugar, half Xylitol)
2 1/4  cups finely chopped or shredded unpeeled apples(about 3 apples)*
Wet ingredients:
3 eggs
 2 tsp. vanilla extract
1 cup milk
½ cup olive oil
1 cup chopped walnuts

*the food processor works great for this!

Preheat oven to 375˚F. Combine dry Ingredients in a large bowl ( fold apples in last to make sure they are fully coated with flour). In a medium bowl, whisk together wet ingredients and fold into dry mixture. Mix until just combined.

Coat 18 muffins cups with cooking spray and fill ¾ full with batter. Sprinkle walnuts evenly over top, pressing them into batter gently so that they stick.

Bake for about 30 minutes, until center is set.


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