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1/2 C. flour (try half whole wheat, half white)
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1/4 tsp. nutmeg
1 beaten egg
1/2 C. sugar
1 1/2 C. finely shredded, sweet apple, such as Gala (a tart apple will require more sugar)
1/4 C. cooking oil
1/2 C. chopped walnuts or pecans (optional)
Grease 12 cup muffin tin, set aside. In a medium bowl combine flour, cinnamon, baking soda, salt, baking powder and nutmeg. Make a well in the center of the flour mixture, set aside.
In another medium bowl combine egg, sugar, apple and oil. Add apple mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy) Fold in nuts, if desired. Spoon batter into prepared muffin tin.
Bake at 350 for 15-20 minutes or until toothpick inserted into the middle of a muffin comes out clean. Cool on wire rack.
*Modified version of BH&G zucchini/apple bread recipe.
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1/4 tsp. nutmeg
1 beaten egg
1/2 C. sugar
1 1/2 C. finely shredded, sweet apple, such as Gala (a tart apple will require more sugar)
1/4 C. cooking oil
1/2 C. chopped walnuts or pecans (optional)
Grease 12 cup muffin tin, set aside. In a medium bowl combine flour, cinnamon, baking soda, salt, baking powder and nutmeg. Make a well in the center of the flour mixture, set aside.
In another medium bowl combine egg, sugar, apple and oil. Add apple mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy) Fold in nuts, if desired. Spoon batter into prepared muffin tin.
Bake at 350 for 15-20 minutes or until toothpick inserted into the middle of a muffin comes out clean. Cool on wire rack.
*Modified version of BH&G zucchini/apple bread recipe.
Recipe from Melissa
Tomko
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