Did you make a resolution to eat breakfast this year? Or to eat a healthier breakfast? I can easily get in a rut with breakfast. We often eat oatmeal about five days a week. For variety, I usually throw in pancakes or waffles. But I am trying to find other options that liven up our morning routine but also are healthy.
Enter smoothies. I like smoothies, but I hate the idea of drinking all of my calories. Also, I don’t find them filling for a long time. My solution: muffins. These muffins hit the spot. They were filling, tasty, and the perfect side for a cold, slushy smoothie.
Whole Wheat Apple Muffins (Makes about 18 muffins)
½ cup unsalted butter, room temperature
½ cup granulated sugar
¼ cup brown sugar
1 cup lowfat buttermilk
2 cups white whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 tablespoon cinnamon
2 large apples, peeled, cored, and diced
1 tablespoon brown sugar
1. Preheat oven to 450. Grease or line muffin cups with paper liners.
2. Cream together butter, sugar, and ¼ cup brown sugar until fluffy. Mix in egg, scraping side of bowl to incorporate well. Gently mix in buttermilk, stopping before mixture begins to curdle.
3. Gently mix in flour, baking powder, soda, salt, and cinnamon. Mix just until combined. Fold in apples.
4. Divide evenly into muffin cups. Sprinkle the tops with remaining brown sugar.
5. Bake for 10 minutes. Then turn oven down to 400 and bake 5-10 minutes more, until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then invert onto a wire rack to cool completely.
Nutritional Information (Amount per muffin):
Protein: 3 g
Fat: 5 g
Saturated Fat: 3.5 g
Cholesterol: 24 mg
Carbohydrates: 23 g
Fiber: 2 g
Sodium: 134 mg
Recipe notes: It isn’t the end of the world if the mixture curdles a little after you add the buttermilk. Mine did. You can cut the apples to the size of chunks you prefer in your muffin. I was lazy and kept mine a little on the big side. I liked it, but it did mean large areas of muffin without any apple.
Source: slightly adapted from smitten kitchen