Even better than the other recipe I posted. To die for.
- 1 egg
- topping:
- 3/4 cup whole wheat flour (175 ml)
- 3/4 cup rolled oats (175 ml)
- 1 3/4 teaspoons baking powder (9 ml)
- 1 teaspoon cinnamon (5 ml)
- 1/4 teaspoon salt (1 ml)
- 3/4 cup buttermilk (175 ml)
- 3/4 cup safflower oil
- 2/3 cup brown sugar (150 ml) packed
- 1 teaspoon vanilla (5 ml)
- 1 large apple peeled, cored and diced
- 1/3 cup brown sugar (75 ml) packed
- 1/3 cup pecan (75 ml) chopped
- 1/4 cup whole wheat flour (50 ml)
- 2 tablespoons butter (25 ml), melted
- 1 teaspoon cinnamon (5 ml)
- Carbohydrate 39.6611990972222 g
- Cholesterol 26.8066666666667 mg
- Fat 21.0071379166667 g
- Fiber 3.78161736749982 g
- Protein 4.67536215277778 g
- Saturated Fat 3.87515658333333 g
- Serving Size 1 1 Serving (102g)
- Sodium 104.91925 mg
- Sugar 35.8795817297224 g
- Trans Fat 1.28002941666667 g
- Calories 354 calories
Step-by-step
- Preparation:Topping: In bowl, stir sugar, pecans, flour, butter and cinnamon; set aside.
- In large bowl, whisk all-purpose and whole wheat flours, oats, baking powder, cinnamon, baking soda and salt.
- In separate bowl, whisk milk, oil, egg, sugar and vanilla; pour over dry ingredients.
- Sprinkle with apple; stir just to blend.
- Fill paper-lined or greased muffin cups three-quarters full.
- Sprinkle with topping.
- Bake in centre of 375F (190?C) oven for 25 minutes or until tops are firm to the touch.
- Let cool in pan on rack for 5 minutes.
- Remove to rack to let cool completely.
- (Make-ahead: Store in airtight container for up to 2 days or wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks.)
Buttermilk does the heaviest lifting in this batter, providing enough acidity to activate the leavening agents while tenderizing the crumb through its interaction with the whole wheat flour. Skeptical bakers who have watched heavy batters yield leaden results will appreciate how the dairy prevents denseness without requiring complex equipment. Thorough mixing can easily develop excess gluten in whole wheat flour, so folding the diced fruit and dry components together with minimal strokes is essential for maintaining a light texture. When the oven operates at a steady 375 degrees Fahrenheit, the chemical reactions proceed at the correct velocity to set the structure before the butter and oil saturate the interior. Without mindful control over these variables, muffins easily transform into heavy, domed doorstops rather than tender morning cakes.
Thoughtful Accompaniments for Balanced Plates
Strong coffee with a splash of cold whole milk cuts right through the rich profile established by the safflower oil and brown sugar topping. Sharp cheddar cheese slices offer a savory contrast that balances the sweetness of the spiced apples and toasted pecans. Acidity from fresh citrus segments, such as grapefruit or pomelo, resets the palate between bites of dense, crumbly muffin. Serving these baked goods alongside a protein source transforms them from a casual snack into a substantial morning meal.Storage and Make-Ahead Mechanics
Freezing these muffins individually in plastic wrap protects them against freezer burn for up to two weeks without sacrificing moisture. Storing batches in a rigid airtight container at room temperature preserves quality for two days before the crumb begins to degrade. Reheating chilled muffins in a 300 degree Fahrenheit oven for eight minutes restores the crispness of the pecan crumble better than a microwave ever could.
