These muffins are wonderfully light, and despite the sugar topping, they are the perfect sweetness. Not too sweet- just right. You will love these. I promise.
makes 6 3-inch muffins or 24 mini muffins
3/4 Cup all-purpose flour
1 cup whole wheat flour
2 tablespoons granulated sugar, plus more for sugarcoating the muffins
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 large egg
1 cup skim milk
6 tablespoons canola oil
1/2 cup frozen apple-juice concentrate, thawed
1/4 teaspoon lemon extract
1 large apple, peeled, cored and finely chopped
Position rack in the center of oven and preheat to 400 degrees F. Lightly grease or line with paper baking cups six 3-inch muffin cups.
In a large bowl, blend together the two flours, 2 tablespoons sugar, baking powder, salt, cinnamon, and nutmeg. In a medium bowl, beat the egg, milk, oil, apple juice, and lemon extract until smooth. Stir in the apples. Combine the two mixtures, blending until the dry ingredients are just moistened.
Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Bake for 20-25 minutes, or until the tops are golden and a cake tester or wooden toothpick inserted into the center of a muffin comes out clean. Cool in the pan on a wire rack for 5-7 minutes.
Serve warm, or invert onto the rack to cool completely. While still warm, coat the muffins with sugar.
I doubled the recipe and made a batch of mini muffins as well as regular sized. I LOVE the mini muffins! These are the perfect flavors for a little bite-sized treat. I definitely recommend making them tiny like this. Isn't anything more fun when they are small? Plus, this way you can have more then one and not feel guilty....