【Gingerbread-Applemuffins的做法】Gingerbread-Applemuffins怎么做_Gingerbread-Applemuffins的家常做法

简介

We make these with whole wheat flour and shredded wheat (crumbs from breakfast cereal that I save-does my frugality know no bounds?), then add molasses and maple syrup for sweeteners. To up the nutrition, I use yogurt and milk then add dried apple and walnuts. I hadn’t really planned on posting these, but they were SO GOOD….I just had to. In fact….they were (yes, I’m going to say it) Awesome!

This recipe makes 24 muffins and we freeze them once they cool completely. Put one in your lunchbox….

辰小漾

用料

AP flour	1 ? cups
whole wheat flour	1 ? cups
shredded wheat	2 cups
baking powder	1 Tbps
salt	? tsp
ground ginger	1 tsp
ground cinnamon	1 tsp
ground cloves	? tsp
fresh grated nutmeg	? tsp
dried apple, cut into raisin-size pieces	1 cup
walnuts, chopped	1 cup
canola oil	? cup
eggs	2
molasses	1 cup
maple syrup	? cup
Greek yogurt	? cup
low fat milk	? cup

Gingerbread-Apple muffins的做法

In a medium bowl, combine dry ingredients (including apple and walnuts) until well mixed.
In a stand mixer, combine remaining ingredients and mix until smooth, about 4 minutes. Reduce speed to low and add dry mixture. Beat only until just incorporated. Scoop batter into paper lined muffin tins, or silicone coated tin until 3/4 full.
Bake at 375 F for 25-30 minutes until toothpick placed in center of muffin comes out clean. Remove from oven and allow to cool for 10 minutes. Take muffins out of tin and let cool completely before freezing.
Simply defrost in microwave for about 30 seconds to get that fresh from the oven taste. Enjoy!

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