You can absolutely make these muffins with whatever flour or sugar you have on hand and I guarantee that they will come out perfectly, so don't feel tied down by my particular ingredients. Just know that they are the perfect muffin to wake up to on a crisp fall day and perfect to use up some beautiful seasonal apples.
Whole Grain Apple Cinnamon Muffins (makes about 15 muffins)
1 cup whole spelt flour
1 cup oat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup (1 stick) unsalted butter, melted
3/4 cup rapadura or turbinado sugar
2 tablespoons pure maple syrup
1 large egg, lightly beaten
1 cup (8 ounces) plain yogurt
2 large apples, peeled, cored, and coarsely chopped
1. Preheat the oven to 450°F. Mix together the flours, baking powder, baking soda, salt, and cinnamon in a bowl and set aside. In a separate bowl, mix the butter,1/2 cup of the sugar, and maple syrup together. Add the egg and mix very well. Then, mix in the yogurt gently.
2. Stir in the dry ingredients and fold in the apple chunks. Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup sugar on top.
3. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Enjoy them fresh from the oven, but they will also keep well for a few days in an airtight containers at room temperature.
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