Ingredients
| Name | Amount (Metric / US) |
|---|---|
| FLOUR | 113.40 g / 4 oz |
| AP FLOUR | 120.48 g / 4.25 oz |
| BAKING POWDER | 1 tsp |
| BAKING SODA | 1 tsp |
| SALT | 0.25 tsps |
| CINNAMON | 1 Tbsp |
| ORANGE ZEST | 1 Tbsp |
| BUTTER | 113.40 g / 4 oz |
| SUGAR | 100 g / 0.50 cups |
| BROWN SUGAR | 165 g / 0.75 cups |
| EGG | 1 large |
| BUTTERMILK | 240 ml / 1 cup |
| SQUEEZED ORANGE JUICE | 2 Tbsps |
| APPLES | 3 small |
Whole Wheat Apple Orange Muffins
Whole Wheat Apple Orange Muffins requires about 45 minutes from start to finish. This recipe serves 18. Watching your figure? This lacto ovo vegetarian recipe has 175 calories, 2g of protein, and 6g of fat per serving. For 28 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. It works well as a breakfast. It is brought to you by Foodista. 1 person were impressed by this recipe. A mixture of salt, baking soda, orange zest, and a handful of other ingredients are all it takes to make this recipe so tasty. All things considered, we decided this recipe deserves a spoonacular score of 16%. This score is not so amazing. Users who liked this recipe also liked Orange-Spiced Whole Wheat Muffins, Whole Wheat Orange Spice Muffins, and Whole Wheat Orange Spice Muffins.
Instructions
Preheat the oven to 375. Grease and flour 2 muffin tins or line with wrappers and grease the inside of those (I prefer using a combo spray such as Spectrum Cooking Spray with Canola Oil and Flour. Great time saver.) Mix together the flours, baking powder, baking soda, salt, cinnamon and zest. In a separate bowl, cream the butter, sugar and 1/4 cup of the brown sugar on medium-high until pale and fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl. Turn the mixer to low and slowly alternate adding the flour mixture with the buttermilk, starting and ending with flour. Mix until just combined. Peel, core and dice the apples. Fold them into the muffin batter along with the orange juice. Divide the batter evenly among the prepared muffin cups (a cookie scoop helps create perfectly shaped muffins), sprinkling the remaining 1/2 cup brown sugar on top. It will look like a lot of sugar but it adds a wonderfully sweet crunch to the top of the muffins. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven, cool for 5 minutes in the tin, then gently turn the muffins out onto a rack to finish cooling completely.
