I love muffins! I've been known to settle in at a coffee shop and order a large coffee and a giant muffin... for lunch. Unfortunately, they aren't the best source of energy since many of them are GIGANTIC and full of sugar. After a meal like that, I feel pretty worthless. I don't eat muffins for lunch anymore, but I do make my own muffins and eat them as a snack. They are half the size of coffee shop muffins with less sugar and wheat flour.
I was craving apple cinnamon pecan muffins after Thanksgiving when my mother-in-law brought a fantastic apple pie. Plus, there is something warm and comforting about these flavors when the weather is cold. I've made the recipe (See below) twice and they are perfect pre/post run snacks.
Enjoy!
Apple Cinnamon Pecan Muffins
1½ cups whole wheat flour
½ cup rolled oats
1/3 cup light-brown sugar, packed
1/3 cup sugar (healthier choice: honey)
cinnamon to taste
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk or water
1/2 cup oil or 2/3 butter (healthier choice: applesauce)
2 eggs, lightly beaten (healthier choice: banana)
1 teaspoon vanilla
1/4 cup of chopped pecans
1½-2 cups chopped apples
Makes 12 muffins that are approximately 200 calories per serving.
Preheat oven to 400°F and grease a muffin pan.
In a large bowl, stir together flour, oats, sugars, cinnamon, baking powder, and salt. In another bowl, stir together milk/water, eggs, oil, and vanilla until blended. Make a well in centre of dry ingredients and add wet ingredients, stirring just to combine. Stir in pecans and apple.
Spoon batter into prepared muffin cups and bake for 15-20 minutes or until a muffins pass the toothpick test.
Allow muffins to cool on a wire rack for five minutes before removing from pan to continue cooling.
Serve warm or completely cooled. Muffins can be frozen.
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