Apple Muffins

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a great recipe! I have been making these muffins for three years. I made a few small changes. I add 1 tsp. cinnamon to the dry ingredients and sprinkle the tops with just chopped pecans. Everyone loves them!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Yumm! I agree with rcturner525 - adding cinnamon directly into the batter made this much better. Melted butter to the recipe? Hmmm. The butter thing might re-class this recipe under Paula D's : Thanks

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Haven't tried them but I can tell it'll need a little twitch. Perhaps more fruit, and spices as suggested by one of the readers.

If you find yourself w/o pastry flour just substitute by combining 3/4 + 2 tbsp. of all purpose flour with 2tbsp of corn starch, and for butter milk just add 1 tbs of melted butter to 1 cup of milk.

I read this on a pastry book. Hope this helps. =

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These muffins turned out quite well, but I think that I will probably tinker with the recipe a bit more.

I didn't want to make the pecan topping (kids didn't want nuts on their muffins so I added the cinnamon directly into the batter. I am glad I did this, as the batter really needed some spice in my opinion. Next time, I might also add 1/4 tsp of nutmeg or cardamom as well as the cinnamon.

I also wanted my muffins to really be packed with apples, and once I got one apple in the batter I could tell it wouldn't be enough. So I chopped up about 3/4 of a second apple, and that gave me lots of good-sized apple chunks. It also increased my yield from 12 to 16 muffins! Yay! My apples were medium-sized Jazz apples.

With those two small changes, this recipe was really tasty. I love the texture and flavor added by the whole wheat flour (all-purpose... didn't have pastry on hand and I thought that these were a great morning muffin for my kids and myself, not too sweet or cakey.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very good! My family loved them! I used the whole wheat flour instead of the whole wheat pastry flour as well. Wondering - does anyone know how I can get nutrition info on these muffins? The recipe is listed under "healthy" and "low fat". We have cholesterol issues over here so trying to watch that. Anyone??

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It's a Keeper! I couldn't find whole wheat pastry flour so i used 3/4 cup whole wheat flour and 1/4 cup unbleached flour for the 1 cup wwp flour. Came out great. I thought the muffins would merge together after seeing how full the muffin cups got before baking but they didn't.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These muffins were delicious! I used whole wheat pastry flour and gala apples and I've made them twice. I think I will try dividing the batter more in the future, though. If you only make 12, they are pretty hefty in size. When I did not use muffin tray liners the second time, the muffin tops actually all merged together and so I would recommend using paper liners. One of my taste-testers doesn't even like muffins and this recipe earned an "outstanding" review.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Delicious and moist ! I was unable to find wheat pastry flour and lowfat buttermilk. I had to substitute with all purpose and fat free. I have also baked the muffins with regular buttermilk and a little extra apple. Both times they were great. I baked them twice that week. I have since found wheat pastry flour and can't wait to try it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

they were wonderful

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have to make this recipe for group of people that could not eat egg, any suggestion for egg subsitution?