A couple of weeks ago I was trying to decide what to make for breakfast. David requested some "whole wheat" muffins. It was his way of asking for something a little more healthy than the usual weekend butter filled scones. I had some apples to use up, so a quick google search produced these muffins from King Arthur Flour. I added some oatmeal to give them a little more texture. It was a good decision as I think they would have been a little too cake-like without it. Well sealed, they keep really well. I recommend baking up a batch on the weekend and having them for breakfast all week long.
Whole Wheat Apple Oat Muffins
adapted from King Arthur Flour
2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/4 cup oats (not instant), +2 tablespoons for topping
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup sugar
1/2 cup dark brown sugar
1 large egg
1 cup whole milk
2 apples peeled cored and chopped into chunks
Preheat the oven to 450°F. Grease and flour 12 cup muffin tin.
Whisk together the flour, 1/4 cup oats, baking powder, baking soda, salt, and cinnamon. In a separate bowl, cream the butter and add the regular white sugar with 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; scrape sides of bowl with a rubber spatula. Mix in the milk (the mixture may curdle, but still turns out fine) Stir in the dry ingredients and the apple chunks.
Divide the batter evenly among muffin cups., Mix the remaining brown sugar and oats, sprinkle on top. 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. Allow muffins to cool for 5 minutes before removing from tin.