Multigrain Muffins with Apples and Sour Cream
| Prep Time: 20 min | Serves: 12 |
| Cooking Time: 20 min | Yield: 12 muffins |
Recipe from http://lifeloveandfood24.blogspot.com/2010/09/muffin-interlude.html A few last-minute notes: these muffins are rich, not too sweet, and freeze beautifully, which is great if you happen to make them before leaving town and have a few leftover muffins to save for later.
Ingredients
- 1 egg
- 4 tbsp Canola Oil
- 8 tbsp Light Sour Cream
- 1/4 cup Plain Low Fat Yogurt
- 1/4 cup Light Brown Sugar
- 1/2 cup Oats
- 2 cups White Whole Wheat Flour
- 1/4 tsp Salt*
- 2 Honeycrisp Apple
Directions
1) Preheat the oven to 400 degrees F. Spray a muffin tin with nonstick spray.
2) In a bowl, stir together the egg, oil, sour cream, milk, sugar, and oats. Set aside. In a large bowl, stir together the flours, salt, baking soda, baking powder, cinnamon, ginger, and nutmeg.
3) Scrape the wet ingredients into the dry and stir together until just combined. Do not overmix. Fold the diced apples into the batter.
4) Fill each muffin tin well with a scant 1/2 cup of batter. Sprinkle the tops of the unbaked muffins with coarse sugar.
5) Bake the muffins for about 20 minutes, until puffed and golden. These muffins rise quite impressively, giving them a showy, rustic appeal. When the muffins are done, a knife inserted in the center should come out clean. Cool the muffins for 5 minutes in their tins, then remove and let the muffins cool on a rack.