This is an adaptation from a recipe that appears in our family cookbook, but I've dialed down the sugar, upped the fiber, replaced butter with oil, changed the spices, and simplified the method.
Yield: 32 mini muffins, or 16 regular muffins
|125 g||1 cup||whole wheat flour|
|160 g||1.25 cup||white flour|
|160 g||.75 cup||packed brown sugar|
|5 ml||1 teaspoon||baking soda|
|5 ml||1 teaspoon||ground cinnamon|
|3 ml||.5 teaspoon||ground ginger|
|225 gg||1.5 cups||diced apple|
|240 ml||1 cup||buttermilk (or milk, plus 2 teaspoons vinegar)|
|12 ml||.5 cup||oil|
|5 ml||1 teaspoon||vanilla extract or essence|
|50 g||.25 cup||packed brown sugar|
|45 ml||3 tablespoons||flour|
|3 ml||1 teaspoon||cinnamon|
|15 ml||1 tablespoon||melted butter|
- Preheat the oven to 190C or 350F and prepare the muffin tins. I use muffin liners for regular muffins but butter the tin when making mini-muffins.
- In a bowl, combine all the ingredients of the topping, mixing so that it clumps together. (I've been known to use my fingers to rub it all together.) Set aside.
- In a large bowl, mix the dry ingredients (flour, sugar, baking soda, spices).
- Add the diced apple to the dry ingredients and mix.
- In a smaller bowl or large measuring cup, mix the wet ingredients (buttermilk or clabbered milk, oil, egg, and vanilla).
- Add the wet ingredients to the dry ingredients all in one go, then mix only until all the dry ingredients are moistened. Do not over mix.
- Spoon the batter into the prepared muffin tins, then sprinkle some of the topping over each muffin.
- Bake for 20-25 minutes, until the muffins are nicely risen and browned, and the tops of the muffins bounce back when gently pressed.
- Let rest in the tin for a few minutes, then remove the muffins to a cooling rack.